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Almejas a la Marinera
Spanish Clams in White Wine
A classic Spanish tapa, these clams are quickly steamed in a fragrant broth of garlic, olive oil, white wine, and fresh parsley. The resulting briny, garlicky sauce is perfect for soaking up with crusty bread.
🧂 Składniki
- 1 kg Fresh clams (such as littlenecks, cockles, or Manila clams)
- 2 tbsp Salt
- 2 liters Water
- 60 ml Good quality extra virgin olive oil
- 4 cloves Garlic
- 150 ml Dry white wine (such as Albariño or Verdejo)
- 3 tbsp Fresh parsley
- for serving Crusty bread
👨🍳 Instrukcje
- 1
Purge the clams: In a large bowl, dissolve the salt in the water. Add the scrubbed clams, ensuring they are fully submerged. Let them sit at room temperature for at least 30 minutes (or up to 1 hour). This process encourages the clams to expel any sand or grit they may contain. Drain and rinse the clams thoroughly under cold running water.
⏱️ 30-60 minutes - 2
Prepare the aromatics: Heat the olive oil in a large pot or deep skillet over medium heat (approximately 175°C / 350°F). Add the thinly sliced garlic and sauté gently for 2-3 minutes, until fragrant and just beginning to turn golden. Be careful not to burn the garlic, as it will become bitter.
⏱️ 3 minutes - 3
Steam the clams: Increase the heat to medium-high. Add the purged and drained clams to the pot. Pour in the white wine. Stir to combine, then immediately cover the pot tightly with a lid. Let the clams steam for 5-8 minutes, or until most of them have opened. You will hear them begin to hiss and pop as they cook. Shake the pot occasionally to ensure even cooking.
⏱️ 5-8 minutes - 4
Finish and serve: Remove the pot from the heat. Discard any clams that have remained tightly closed after steaming, as they are not safe to eat. Stir in most of the chopped fresh parsley. Taste the broth and adjust seasoning if necessary (clams are naturally salty, so you may not need additional salt). Ladle the clams and their delicious broth into shallow bowls. Garnish with the remaining parsley. Serve immediately with plenty of crusty bread for dipping into the flavorful sauce.
⏱️ 2 minutes
💡 Wskazówki profesjonalistów
- ✓For best results, use fresh, live clams. They should smell like the sea and close when tapped.
- ✓Discard any clams that do not open after steaming, as they are likely dead and unsafe to consume.
- ✓Avoid overcooking the clams, as they can become tough and rubbery. They are done as soon as they open.
- ✓The broth is a key component of this dish. Ensure you have good quality bread to soak it all up.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a finely diced tomato or a tablespoon of tomato paste along with the garlic for a richer, slightly sweeter sauce.
- Include a few slices of spicy chorizo sausage, sautéed with the garlic, for a smoky, piquant twist.