Sailor Clams Food

ALMEJAS A LA MARINERA (SAILOR'S CLAMS)

Almejas a la Marinera (Sailor's Clams) image

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 12

Ingredients

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

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.

SAILOR CLAMS

Sailor Clams image

This is a very common recipe here in Spain. I give you my mom's Galician variation, you will love it!

Provided by lorena

Categories Spanish Recipes

Time 30m

Yield 2

Number Of Ingredients 12

Ingredients

2 pounds fresh cherrystone clams
3 tablespoons olive oil
1 tablespoon minced garlic
½ onion, minced
½ cup dry white wine
1 pinch saffron threads
1 teaspoon crushed red pepper flakes
¼ teaspoon vegetable bouillon powder
salt to taste
1 tablespoon all-purpose flour
½ cup water
1 teaspoon chopped fresh parsley

Steps:

Place clams and enough water just to cover them into a saucepan with a tight fitting lid. Cover tightly and bring to a boil over high heat; steam until the clams open, 3 to 5 minutes. Drain clams, reserving the water.
Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and onion, cook and stir until the onion has softened and turned translucent, about 3 minutes. Pour in white wine and increase heat to high. Season with saffron, red pepper flakes, and vegetable bouillon, then pour in the cooking liquid from the steamed clams, and bring to a boil.
Stir together flour and water until dissolved. Pour into the boiling sauce and stir until thickened. Season to taste with salt if needed. Add the clams in their shells, and toss until coated with sauce. Sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 346.7 calories, Carbohydrate 12.5 g, Cholesterol 35.5 mg, Fat 21.7 g, Fiber 1.1 g, Protein 14.8 g, SaturatedFat 3 g, Sodium 68.8 mg, Sugar 3.4 g

SAILOR CLAMS

Sailor Clams image

This is a very common recipe here in Spain. I give you my mom's Galician variation, you will love it!

Provided by lorena

Categories Spanish Recipes

Time 30m

Yield 2

Number Of Ingredients 12

Ingredients

2 pounds fresh cherrystone clams
3 tablespoons olive oil
1 tablespoon minced garlic
½ onion, minced
½ cup dry white wine
1 pinch saffron threads
1 teaspoon crushed red pepper flakes
¼ teaspoon vegetable bouillon powder
salt to taste
1 tablespoon all-purpose flour
½ cup water
1 teaspoon chopped fresh parsley

Steps:

Place clams and enough water just to cover them into a saucepan with a tight fitting lid. Cover tightly and bring to a boil over high heat; steam until the clams open, 3 to 5 minutes. Drain clams, reserving the water.
Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and onion, cook and stir until the onion has softened and turned translucent, about 3 minutes. Pour in white wine and increase heat to high. Season with saffron, red pepper flakes, and vegetable bouillon, then pour in the cooking liquid from the steamed clams, and bring to a boil.
Stir together flour and water until dissolved. Pour into the boiling sauce and stir until thickened. Season to taste with salt if needed. Add the clams in their shells, and toss until coated with sauce. Sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 346.7 calories, Carbohydrate 12.5 g, Cholesterol 35.5 mg, Fat 21.7 g, Fiber 1.1 g, Protein 14.8 g, SaturatedFat 3 g, Sodium 68.8 mg, Sugar 3.4 g

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