Clams a la marinera: the recipe for the perfect starter
If there is a dish that I like as an aperitif, it is the one I want to show you today. A simple and classic recipe that is prepared in each house with the personal touch of each family, but whatever is done, we always like it. This is the recipe for clams a la marinera that, in addition to an appetizer, can also be used as a starter.
When preparing this recipe we can find clams of many prices and qualities, so each one will choose the ones they can afford in each case. It is a very typical recipe for Christmas gatherings, whether it is prepared with the magnificent Carril de Galicia clams, as well as with cultivated Japanese clams, or with their cheaper relatives, the chirlas, because the recipe is always very good. Whatever you do, they will undoubtedly always be one of the best clam recipes you've ever tasted.
IngredientsFor 4 people
- Clams 600 g
- Medium onion 0.5
- Garlic cloves 1
- Chilli 0.5
- Wheat flour 20 g
- Sweet paprika 10 g
- Homemade fried tomato 15 ml
- Jerez wine 100 ml
- Fresh parsley
- Extra virgin olive oil
How to make clams a la marineraDifficulty: Easy
- Total time 20 m
- Cooking 20 m
We leave the clams to soak for at least 2 hours, in a saucepan with plenty of water and a spoonful of coarse salt so that the clams release any sand they may have. It is convenient to change the water every half hour.
Next, we open the clams, steaming them in a saucepan with a glass of water, a teaspoon of coarse salt and a bay leaf. As they open, we remove the clams and reserve them. If you don't have a steamer, you can use a saucepan that has a lid and a large strainer that can hold the clams.
In a frying pan we are making the sauce, simmering the half onion, the chilli and the very minced garlic clove in extra virgin olive oil, until they practically fall apart. Add the paprika and flour and stir quickly making a paste or roux.
Next, we add the sherry wine and stir until its alcohol evaporates. Next we add the fried tomato and the water from having opened the clams that we will have previously strained. We taste and rectify salt.
We let it reduce for about 5 minutes and we put the clams that we had opened and reserved in the pan. We leave another 3 or 4 minutes until the sauce reaches the point of thickness that we like and we turn off the heat. If you like spicy, also try this other recipe for clams in hot sauce that you are going to love.
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