Clams a la Marinera is a dish full of ocean flavor and a famous recipe from Galician cuisine, especially popular in the Rías Baixas region. This traditional recipe allows for multiple variations. Clams can be eaten raw, grilled, with noodles, served in cold dishes, or cooked in the way presented here. Surprise your loved ones with this delicious recipe!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Soak the clams for at least 2 hours in a pot filled with plenty of water and a tablespoon of coarse salt. This helps the clams release any sand they may contain. Change the water every half hour.
Open the clams by steaming them in a pot with one glass of water, a teaspoon of coarse salt, and a bay leaf. As they open, remove the clams and set them aside. If you don’t have a steaming utensil, use a pot with a lid and a large strainer that can hold the clams.
In a skillet, sauté the finely chopped half onion, chili pepper, and garlic clove in extra virgin olive oil over low heat until they are soft and almost dissolved. Add the paprika and flour, stirring quickly to create a paste or roux.
Pour in the sherry wine and stir until the alcohol evaporates. Then, add the tomato sauce and the strained water from steaming the clams. Taste and adjust the salt if needed.
Let the sauce reduce for about 5 minutes, then add the reserved clams to the skillet. Cook for another 3 to 4 minutes until the sauce reaches your desired thickness. Turn off the heat.
Transfer the clams a la marinera to a clay pot for serving. Sprinkle with chopped parsley before serving.
Soaking the clams in salted water helps remove sand and impurities, ensuring a cleaner dish.
Use fresh parsley for garnish to enhance the flavor and presentation.
If you prefer a spicier dish, adjust the amount of chili pepper to your taste.
Can I use frozen clams for this recipe?
Yes, you can use frozen clams, but ensure they are properly thawed and cleaned before cooking.
What can I substitute for sherry wine?
You can substitute sherry wine with white wine or chicken broth for a non-alcoholic option.
How do I know if the clams are fresh?
Fresh clams should have tightly closed shells or close when tapped. Discard any clams with broken shells or that remain open.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the sauce ahead of time and reheat it before adding the clams.
What should I serve with Clams a la Marinera?
This dish pairs well with crusty bread or steamed rice to soak up the flavorful sauce.
