Almejas Food
ALMEJAS A LA MARINERA (SAILOR'S CLAMS)
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
ALMEJAS
This recipe comes from Spain, but now almost everybody does it. I like it because it is easy and very tasteful.
Provided by Nicky
Categories Spanish
Time 20m
Yield 4 seafood, 4 serving(s)
Number Of Ingredients 4
Steps:
- Fry plenty of garlic until they are soft and then add a bit of white wine.
- Add the clams and cover until they open completely.
- Add a bit of chopped parsley and it is ready to serve.
Nutrition Facts :
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