Today I am making something pretty popular in Spain, Almejas a la Marinera (Sailor’s Clams). When I say marinera, I don’t mean the Italian marinara sauce that contains meat. Marinera, in Spanish, translates to sailors.
I love this recipe, so simple to make and so delicious. If you make it, make sure to have some bread on hand for dipping into the delicious sauce.
– 50 littleneck clams ( about 2 Ibs)
– 1 yellow onion- diced
– 1 clove of garlic- finely chopped
– 2 tomatoes- grated
– 1 bay leaf
– 1/2 cup dry white wine
– A pinch of paprika (optional)
– Fresh parsley- chopped
– Salt and pepper
Place the clams in a big bowl of water for 30 minutes. Meanwhile, cook the diced onion with a drizzle of olive oil in a big pan on medium heat. Once the onion turns brown, add the grated tomatoes, stir, and add the chopped garlic and a sprinkle of chopped parsley. Stir and let it sit for a few minutes. Add the white wine, bay leaf, salt and pepper and paprika. Let it sit for a few minutes.
Add the clams, cover the pan with the lid on and simmer it on medium heat for a few minutes or until the clams pop open. Season with salt and pepper. Not too much salt, or none at all, as you may get enough salt from the clams.
Sprinkle with fresh chopped parsley and it’s done!
I am happy to share this recipe with Fiesta Friday!