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Spanish Sailor-Style Clams in Garlic, Paprika, and White Wine (Almejas a la Marinera)
Galicia's treasured seafood tapas: sweet fresh clams steamed open in white wine and tossed in an irresistible emulsion of olive oil, garlic, sweet paprika, and fresh parsley.
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
servings
4
- Fresh clams (palourdes), thoroughly purged of sand800 g
- Dry Spanish white wine (Albariño)120 ml
- Garlic cloves, finely chopped4 clove
- Small onion, very finely minced1 pc
- Sweet Spanish pimentón1 tsp
- Flour to lightly thicken sauce1 tsp
- Fresh parsley, chopped3 tbsp
- Extra virgin olive oil3 tbsp
Preparation Steps
1
Warm olive oil in a wide pan; gently sauté minced onion and garlic. Stir in flour and sweet paprika for 30 seconds.
3 min timer
2
Pour in white wine and let it bubble for 1 min. Add clams, cover tightly, and steam over high heat for 4-5 minutes until all shells open.
5 min timer
3
Uncover, scatter fresh parsley, and swirl the pan to emulsify the savory juices into a silky sauce. Serve hot with crusty bread.
1 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
210
Protein
18g
Carbohydrates
8g
Fat
11g
Allergens
MolluscsGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
