Clams in White Wine Sauce
Almejas a la MarineraIn Spain, tiny clams known as coquinas are favored for this dish, and a typical order includes about 50 of them. Since coquinas are hard to find in the United States, you can substitute the smallest clams available to you.
Ingrediënten
Serves: 4 to 6
- 2 dozen small clams such as Manila or littleneck
- 7 tablespoons of olive oil
- 2 tablespoons of finely chopped onion
- 4 garlic cloves finely chopped
- 1 tablespoon of all-purpose flour
- 1 tablespoon of ground paprika
- 2 tablespoons of finely chopped fresh flat-leaf parsley
- 1 cup of semisweet white wine
- 1 bay leaf
- 1 dried red chile pepper seeded and cut into 3 pieces
- Freshly ground black pepper
- Salt
Instructies
- Begin by rinsing the clams thoroughly.
- Discard any clams with cracked shells or those that do not tightly close when touched.
- In a large shallow casserole dish or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and cook while stirring until the onion becomes translucent, which should take about 5 minutes.
- Increase the heat to medium-high.
- Add the clams to the pan, removing them as they open.
- Return any unopened clams to the pan once all have opened.
- Discard any clams that remain closed.
- Sprinkle the flour into the pan and stir to combine.
- Add the paprika, chopped parsley, white wine, bay leaf, chile pepper, black pepper, and a pinch of salt.
- Cook while stirring for about 5 more minutes.
- Discard the bay leaf.
Notes / Tips / Wine Advice:
If you're using an earthenware dish, you can serve the dish hot in the same dish, or you can transfer it to a platter.
Enjoy this delightful Spanish dish of clams in a white wine sauce, perfect for sharing as a tapa or appetizer.
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