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Clams a la marinera: A perfect appetizer for the entrance

Stephany Sánchez
5 min read
Clams a la marinera: A perfect appetizer for the entrance – Gastronomy
Seafood style clams.

Clams marinara is a simple and classic recipe, perfect for an appetizer starter for lunch. However, there is a wide variety of versions of this recipe, so you can choose between all of these, depending on the one you like the most.

That is why, below, we will explain the different ways of how to make clams a la marinera in a simple way. In this way, you can choose which of these you want to carry out in your kitchen.

Classic recipe of clams marinara style for 4 people

Clams a la marinera: A perfect appetizer for the entrance – Gastronomy
Seafood style clams.

Ingredients:

  • 600 grams of clams.

  • A little extra virgin olive oil.

  • Half an onion.

  • A handful of fresh parsley.

  • A garlic clove.

  • Laurel to taste

  • Half chilli.

  • 100 milliliters of sherry wine.

  • 20 grams of wheat flour.

  • 15 milliliters of fresh homemade tomato paste (preferably).

  • 10 grams of sweet paprika.

Steps for its preparation:

  1. Let the clams soak in salted water for two hours or overnight, as you see fit. It is recommended that you change this water every half hour.

  2. Open each of the clams and leave them steaming over a saucepan with a glass of water. Also, add a little coarse salt so that the clams release the sand they have inside and a bay leaf.

  3. During the process of the previous step, change the water every half hour.

  4. When the clams open, remove them and reserve them.

  5. Meanwhile, in a separate pan you can make a sauce. For this you will need to place a little extra virgin olive oil in a frying pan over low heat and add half a chopped onion to it.

  6. Let the onion brown a little and add the chopped chilli, as well as the minced garlic clove. Let this also cook until they fall apart.

  7. Add the paprika and the flour and stir everything very well to form a kind of sauce or paste.

  8. Add the sherry wine and continue stirring until the alcohol is completely dissolved.

  9. Add the fried tomato and the water with which the clams were cooked, as this will give it a good taste.

  10. Season with salt and let the content reduce for at least 5 minutes, but without stopping stirring.

  11. Add the clams and let them cook with the sauce for 3 to 4 minutes or until the sauce is done.

  12. Finally, remove from heat and enjoy.

The simplest recipe for clams marinara style

Clams a la marinera: A perfect appetizer for the entrance – Gastronomy
Simple marinara clams.

Ingredients:

  • A kilogram of clams.

  • Salt to taste.

  • a spring onion

  • A bunch of chopped parsley.

  • Two cloves of garlic.

  • Extra virgin olive oil, necessary amount.

  • A tablespoon of wheat flour.

  • A glass of white wine.

Steps for its preparation:

  1. Put the clams in a pot with water and a little salt and let them cook on the stove for at least two hours, changing the water every half hour.

  2. Meanwhile, finely chop the onion and garlic.

  3. Place a pan on the heat and add a little olive oil and wait for it to get hot enough, then add the onion and minced garlic. Sauté both ingredients there until golden brown.

  4. Shortly before the spring onion and garlic turn golden brown, add the flour and mix a bit to dissolve for a couple of minutes.

  5. Add the white wine and let it cook until it boils and the alcohol dissolves.

  6. Add the clams to the pan with the sauce and let them cook there until they begin to open.

  7. Once the clams and the sauce are ready, remove from the heat and serve with the sauce on top.

  8. Finally, finely chop the parsley and sprinkle a little on top to serve.

Advice and recommendations so that the clams a la marinera are perfect

  • It is vitally important that before starting the cooking process of the clams, you wash them very well. This is of great importance, because if you skip this step, you can run the risk of getting sick from eating them.

  • In a similar way to how the rest of the molluscs are cooked, it is necessary that at the time of cooking them, the clams are alive. This can also apply to them being alive when you eat them.

  • On the other hand, the valves must be very tight or at the moment of touching them with the fingers, they must close very quickly.

  • If after cooking them you notice that your hands have a very unpleasant smell, place your hands under running water while holding a metal knife. However, you shouldn't rub your hands together, just hold the knife under the stream for a few minutes and wait for the smell to go away.

  • If you prefer, add sweet and hot paprika and a little tomato paste to give the clam sauce more flavor.

  • Be sure to decorate the clams with a few bay leaves. Not only will this give the recipe a good flavor, but it will also give it a great aromatic touch.

  • If you want a more Galician touch, try adding chopped basil leaves to the stew or clam sauce.

  • Although you can add the wine of your choice to this recipe, it is recommended to preferably use sherry, white wine or red wine.

As you may have noticed, it is very easy to make the clams a la marinera, because all you have to do is let them steam and make a sauce. Therefore, we urge you to try any of the recipes described above.

We also urge you to share these clam recipes with your friends through your social networks so that other people know a little about the best of Spanish cuisine.

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