AppetizerSide Dish

Almejas a la Marinera

Name: Almejas a la Marinera
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 1,000 g clam scrubbed and purged; 2 tbsp olive oil; 3 clove garlic minced; 0.5 cup dry white wine; 1 tbsp tomato paste; 1 tsp smoked paprika; 0.25 tsp red pepper flake (optional); 2 tbsp fresh parsley chopped; 0.5 tsp salt; 0.25 tsp black pepper ground

This classic Spanish dish features fresh clams cooked in a savory garlic, white wine, and paprika sauce. It's a simple yet elegant appetizer perfect for sharing with crusty bread.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Easy
Per serving: 271 kcal

Gluten-free

Allergen information: may contain fish, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 gclam, scrubbed and purged
2 tbspolive oil
3 clovegarlic, minced
0.5 cupdry white wine
1 tbsptomato paste
1 tspsmoked paprika
0.25 tspred pepper flake(optional)
0.5 tspsalt
0.25 tspblack pepper, ground

garnish

2 tbspfresh parsley, chopped

Equipment

large skillet · lid · knife

The method

Step by step

1
If your clams are not pre-purged, soak them in a bowl of cold salted water for 30 minutes to an hour; this encourages them to expel any sand. Scrub the outside of the clam shells well under cold running water.
About 15 min
Cook’s note: Discard any clams that are open and do not close when tapped, as they may be dead.
2
Heat the olive oil in a large, deep skillet or pot over medium heat.
About 1 min
3
Add the garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
About 2 min
4
Stir in the dry white wine, tomato paste, smoked paprika, and red pepper flakes (if using). Bring the mixture to a gentle simmer.
About 2 min
5
Add the prepared clams to the pot, cover tightly, and cook for 5-7 minutes, shaking the pot occasionally, until all the clams have opened.
About 7 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
6
Discard any clams that did not open during cooking.
7
Season the clam sauce with salt and black pepper to taste.
Cook’s note: Taste the sauce before adding salt, as the clams can be naturally salty.
8
Garnish with fresh parsley and serve immediately with crusty bread for dipping.

Per serving

Nutrition

30%Score

Calories: 271.2kcal
Protein: 33.1g
Carbs: 10.9g
Fat: 9.4g
Fibre: 0.6g
Sugar: 1.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover clams and sauce in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat until warmed through, adding a splash of water or wine if the sauce is too thick.