Almejas Recipes

ALMEJAS A LA MARINERA (SAILOR'S CLAMS)

Almejas a la Marinera (Sailor's Clams) image

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 pounds small littleneck clams
Coarse salt, for soaking the clams
3 tablespoons olive oil
1/2 an onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon Spanish paprika (pimenton)
1 tablespoon fresh breadcrumbs
1/2 glass Spanish white wine, such as Albarino
1/4 cup clam broth or natural clam juice
2 tablespoons fresh flat-leaf parsley, finely chopped
Crusty sourdough bread, for serving
1 lemon, cut into wedges, optional

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.

ALMEJAS

Almejas image

This recipe comes from Spain, but now almost everybody does it. I like it because it is easy and very tasteful.

Provided by Nicky

Categories Spanish

Time 20m

Yield 4 seafood, 4 serving(s)

Number Of Ingredients 4

Ingredients

garlic (plenty)
white wine
fresh clam
parsley

Steps:

Fry plenty of garlic until they are soft and then add a bit of white wine.
Add the clams and cover until they open completely.
Add a bit of chopped parsley and it is ready to serve.

Nutrition Facts :

HUEVOS CON ALMEJAS (POACHED EGGS WITH CLAM SAUCE)

Huevos con Almejas (Poached Eggs with Clam Sauce) image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tablespoons butter
1 onion, finely chopped 4 garlic cloves, finely chopped
3/4 cup dry white wine
1 1/2 dozen littleneck clams, washed, open ones discarded
1 cup fish stock, canned clam juice or clam and tomato juice
2 teaspoons red pepper flakes
1 tablespoon flour
Salt and freshly ground pepper
4 extra large eggs
Vinegar for poaching
4 chunks grilled bread

Steps:

In a large pot with a lid, heat 2 tablespoons of the butter. Add the onion and cook over medium heat until it sweats. Add the garlic, and cook an additional minute. Add the wine and clams, turn up the heat and cook covered until clams open. Remove the clams. Add stock and pepper flakes and bring to a boil. Whisk in the remaining 2 tablespoons of butter and flour. Add the parsley and season with salt and pepper.
To poach the eggs: Fill a large skillet full of water and a few drops of vinegar and bring to a boil. Break the eggs into individual cups and add one at a time to the water. Using a slotted spoon, wrap the whites around the yolks. Cook until done, about 4 minutes.
Spoon some sauce into four shallow bowls, then rim each with the clams. Place a poached egg in the center of each. Serve with chunks of grilled bread.

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