Spanish cuisine · Fish & Seafood

Clams Marinera Style

Clams opened in white wine with garlic, onion and parsley, forming a lightly thickened sauce.

Ingredients · for 4 servings

• 1.2 kg clams
• 1 onion
• 5 garlic cloves
• 1 bunch flat-leaf parsley
• 250 ml white wine
• 1 tbsp flour
• 1 tsp sweet paprika
• 1 bay leaf
• 5 tbsp olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Soak the clams in cold salted water for 1 hr. to purge the sand, then rinse thoroughly and discard any that are already open.
2. Finely chop the onion and garlic, coarsely chop the parsley.
3. Heat olive oil in a wide pot and sauté the onion with garlic over low heat for 5–6 min. until translucent, without coloring.
4. Stir in the flour and paprika, toast for 1 min. and deglaze with the white wine; add the bay leaf and reduce uncovered for 3 min. until the sauce is lightly thickened.
5. Add the clams, cover the pot and cook over high heat for 4–6 min., shaking vigorously twice, until all the shells have opened – discard any that stay closed.
6. Stir in half the parsley, season with pepper and a little salt, and serve immediately with the remaining parsley, lemon wedges and plenty of bread.