Almejas à la Marinera (Marinated Clams) is a traditional Spanish recipe for a classic dish of steamed clams with onions, garlic and tomatoes in a white wine sauce flavoured with chillies and thickened with flour. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Marinated Clams (Almejas à la Marinera).
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Almejas à la Marinera (Marinated Clams) a Classic Spanish recipe for a dish of steamed clams with onions, garlic and tomatoes in a white wine sauce flavoured with chillies and thickened with flour.
1l white wine
1 tbsp plain flour
2 sprigs of parsley, finely chopped
1/2 chilli, finely chopped
1/2 tsp saffron threads
3 tbsp oil for frying
salt, to taste
Method:
Wash and scrub the clams then place in a bowl. Add plenty of salt and cover with cold water then set aside to soak for 30 minutes.
Wash the clams then place in a large pot with the water and 750ml of the white wine. Bring to a boil, cover the pan and steam the clams for about 5 minutes, or until opened. Drain the clams (reserve the cooking liquid) and tip the shells to remove any sand.
Heat the oil in a frying pan. Add the onion and fry for about 3 minutes, or until just softened. Add the garlic and fry for 1 minute more then scatter over the flour and stir to combine. Add the tomato, stir to mix and cook the mixture gently for 5 minutes.
Strain the liquid from the clams through a fine-meshed sieve lined with a cloth. Add this to the frying pan then stir in the chilli, bayleaf and saffron. Season to taste with salt.
Bring back to a simmer and cook the mixture for 10 minutes then sprinkle over the parsley. Now add the clams to the sauce. Cook until heated through and serve ladled into bowls.
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