Almejas A La Marinera Sailors Clams Recipes
ALMEJAS A LA MARINERA (SAILOR'S CLAMS)
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, a handful of coarse salt and enough water to cover the clams. Let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells. Drain and set aside the clams.
- Then, in a deep skillet, heat the olive oil over medium-high heat. Add the onions and garlic and saute, stirring often, until golden, about 1 minute. Sprinkle in the paprika and breadcrumbs and saute a couple of minutes longer, until the ingredients are very fragrant and golden. Add the clams, white wine and clam broth. Cover and let steam for a few minutes, just until the clams open. Discard any clams that don't open.
- Check the broth for seasoning. Sprinkle with the parsley and serve the clams with their broth and some crusty sourdough bread on the side. Lemon wedges are optional.
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- Place the clams in a big bowl of salted water for a few hours (or even overnight) in the refrigerator. This will ideally remove any sand that was inside of the clam.
- Add 1/2 cup of water and the bay leaf to a large heavy pot and put over a medium high heat. Add about 6-8 clams at a time, cooking just until they open-- remember, if one stays shut it's dead! This is a technique so that no clam overcooks and no dead clam ruins the flavor.
- In another pot, add about four tablespoons of extra virgin olive oil and the cut up onion, garlic, pepper and parsley. Cook over medium high until the onions are translucent.
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Almejas a la marinera (Sailor´s clams) Wash well under cold water and rub. Leave to soak in salted water. Place some extra virgin olive oil, chopped garlic cloves and the …
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