Almejas a la Marinera is a classic Spanish dish that showcases the natural sweetness of fresh clams in a rich, savory sauce. Popular along Spain’s coastal regions, especially in Galicia, this dish is a staple of Spanish seafood cuisine.
It’s made with simple ingredients like garlic, onions, and white wine, allowing the briny clams to take center stage. Traditionally served with crusty bread, it’s perfect as an appetizer or light meal.
Ingredients:
- 2 lbs fresh clams (Manila or littleneck)
- 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika (optional)
- 1 tablespoon all-purpose flour
- ½ cup dry white wine
- 1 cup fish stock (or water)
- 1 medium tomato, grated (or ½ cup tomato purée)
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
- Crusty bread, for dipping
Instructions:
- Soak the clams in cold, salted water for about 1 hour to remove sand.
- Rinse thoroughly under running water and discard any clams that remain open after a light tap.
- Heat olive oil in a large, deep skillet or sauté pan over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic and smoked paprika, if using, and sauté for another 1-2 minutes.
- Sprinkle the flour over the onion mixture and stir to combine.
- Cook for 1 minute to eliminate the raw taste of the flour.
- Pour in the white wine and stir, scraping up any bits stuck to the bottom of the pan.
- Allow the wine to simmer for 2-3 minutes to reduce slightly.
- Add the fish stock and grated tomato.
- Stir well and let the sauce simmer for 5-7 minutes, or until it thickens slightly.
- Season with salt and pepper to taste.
- Add the clams to the pan and cover with a lid.
- Cook for 5-7 minutes, shaking the pan occasionally, until the clams open.
- Discard any that do not open.
- Sprinkle with fresh parsley and serve immediately with lemon wedges and crusty bread for dipping.
