Clams, Fishermen - Almejas a la Marinera
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Makes 8 Tapas or 3-4 Starters servings.
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Wash the clams in running water. (If using mussels, scrub them and remove beards.) Discard any shells that are opened or cracked. In a deep frying pan heat the oil and sauté the onion and garlic until onion is softened. Stir in the flour, then add the clams. On a high heat, add the wine, water, chili, and bay leaf. Cover the pan and shake the pan until the clam shells open. This takes 3-4 minutes. Remove from heat when most of the shells have opened. Pour into a serving dish and top with chopped parsley. Serve with chunks of bread.
Recipe courtesy of Spain GourmeTour magazine.
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