Spanish Clams Almejas A La Española Food

SPANISH CLAMS (ALMEJAS A LA ESPAñOLA)

Spanish Clams (Almejas a la Española) image

Easy Spanish clams I "created" when I was in Valencia. Perfect as tapas, or for group eating.

Provided by CookingToEntertain

Time 17m

Number Of Ingredients 9

Ingredients

250 grams Clams (baby/button)
3 cloves garlic (chopped)
2 Shallot (chopped)
1 tsp Flour
60 ml White Wine (dry)
1 tsp Sweet Paprika
1 bunch Parsley (chopped)
3 tbsp olive oil
1 tsp Salt (to taste)

Steps:

In a saucepan on medium heat add the olive oil, and when hot, add the chopped shallot until translucent. When the shallot begins to fry you can add the garlic and parsley and the clams. After a minute or so (but before the garlic burns) add the white wine and give everything a good stir.
As the wine begins to heat up you'll notice the clams start to open. At this point you can add the flour and paprika and give everything a good toss. As the clams continue to open keep agitating the pan to get the liquid inside the shells.
Try the sauce and salt to taste. Toss the clams around a bit, and when all (or almost all) of the clams are open you can pour directly into a large plate/bowl and serve immediately.

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.

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