Almejas a la Marinera (Sailor’s Clams)

  • Yield : 6 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 55m
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  • 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


Step 1

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.

Step 2

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.

Step 3

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.

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