Clams, Fishermen - Almejas a la Marinera
Clams, Fishermen - Almejas a la Marinera
By Antonio Ortuño |
December 14, 2015 11:21 pm
See this recipe from Antonio Ortuno for a great way to cook clams at home.
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21/4 lb clams (or mussels)
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3 tablespoons olive oil
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2 tablespoons chopped onion
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2 cloves garlic
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1 tablespoon flour
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1/2 cup dry white wine
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1/2 cup water
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Piece of chili (optional)
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1 bay leaf
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2 tablespoons chopped parsley
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1
Wash the clams in running water. (If using mussels, scrub them and remove beards.)
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2
Discard any shells that are opened or cracked.
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3
In a deep frying pan heat the oil and sauté the onion and garlic until onion is softened.
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4
Stir in the flour, then add the clams.
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5
On a high heat, add the wine, water, and bay leaf.
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6
Cover the pan and shake the pan until the clam shells open. This takes 3-4 minutes.
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7
Remove from heat when most of the shells have opened.
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8
Pour into a serving dish and top with chopped parsley.
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9
Serve with chunks of bread.
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