Almejas a la Marinera (Spanish Style Clams)

4 from 1 vote

Enjoy this authentic recipe for almejas a la marinera, a popular Spanish appetizer for Christmas dinner. These Spanish clams are so tasty!

Cook Time30

Soaking Time4

Total Time4 30

Course: Appetizer

Cuisine: Spanish

Diet: Gluten Free

Servings: servings

Calories: 135.89kcal

Place the clams in a large bowl of salted water for a few hours (up to overnight) in the refrigerator. This should remove any sand that was inside of the clam.
Add ½ cup of water and the bay leaf to a large, heavy-based pot and bring to a boil over a medium high heat.
Add about 6-8 clams at a time, cooking only until the clams open to prevent overcooking. Discard any clams that stay closed; they are dead and will spoil the flavor. Save the cooking water for later.
Heat four tablespoons of extra virgin olive oil in a heavy pot, then sauté the onion, garlic, pepper and parsley over medium high heat until the onions are translucent.
Add the breadcrumbs and paprika and sauté for a minute or so, then add the white wine. Cook until the liquid has reduced.
Add the liquid from cooking the clams and cook for about 5 minutes. Taste and adjust the salt levels if necessary.
Add the clams, cover, and cook for no more than 5 minutes on low.
Serve the clams and sauce in bowls garnished with more fresh parsley and a squeeze of lemon juice. Enjoy immediately!

Soak the clams in a large bowl of salted water for a few hours to remove any sand inside.
Discard any clams that stay closed when cooking them. Those are dead and can't be eaten.
Be careful not to overcook the clams. Only simmer them in the sauce for 5 minutes at the most.