Clams, Fishermen - Almejas a la Marinera

Clams, Fishermen - Almejas a la Marinera

Prep Time

20 minutes

Cook Time

20 minutes



See this recipe from Antonio Ortuno for a great way to cook clams at home.


  • 21/4 lb clams (or mussels)
  • 3 tablespoons olive oil
  • 2 tablespoons chopped onion
  • 2 cloves garlic
  • 1 tablespoon flour
  • 1/2 cup dry white wine
  • 1/2 cup water
  • Piece of chili (optional)
  • 1 bay leaf
  • 2 tablespoons chopped parsley


  • 1 Wash the clams in running water. (If using mussels, scrub them and remove beards.)
  • 2 Discard any shells that are opened or cracked.
  • 3 In a deep frying pan heat the oil and sauté the onion and garlic until onion is softened.
  • 4 Stir in the flour, then add the clams.
  • 5 On a high heat, add the wine, water, and bay leaf.
  • 6 Cover the pan and shake the pan until the clam shells open. This takes 3-4 minutes.
  • 7 Remove from heat when most of the shells have opened.
  • 8 Pour into a serving dish and top with chopped parsley.
  • 9 Serve with chunks of bread.


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