We’ve outlined all the ingredients and directions for you to make the perfect Almejas a la Marinera (Sailor’s Clams). This dish qualifies as a Intermediate level recipe. It should take you about 55 min to make this recipe. The Almejas a la Marinera (Sailor’s Clams) recipe should make enough food for 6 servings.
You can add your own personal twist to this Almejas a la Marinera (Sailor’s Clams) recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Almejas a la Marinera (Sailor’s Clams) recipe.
Ingredients for Almejas a la Marinera (Sailor’s Clams)
- 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
Directions for Almejas a la Marinera (Sailor’s Clams)
- 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.
Cookware for your recipe
You will find below are cookware items that could be needed for this Almejas a la Marinera (Sailor’s Clams) recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- European Recipes
- Spanish – Spanish may refer to:
- Clam Recipes
- Shellfish Recipes
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Lemon – The lemon (Citrus limon) is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China.The tree’s ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.
