spanish style clams (almejas a la marinera)

How To Make spanish style clams (almejas a la marinera)

• 1

  Clean clams. To remove any sand, place the clams in a large bowl of salted water for a few hours (or overnight) in the refrigerator. Make sure they are all closed and throw out any open ones.
• 2

  Add 1/2 cup of water and a bay leaf to a large heavy pot and put over medium high heat. Cook clams in batches of 6-8 at a time, and cook just until they open. Once opened remove them to a large bowl and set aside.Throw out any clams that don't open.
• 3

  Save the water when finished.
• 4

  In another pot, add about four tablespoons of extra virgin olive oil and the cut up onion, garlic, pepper and parsley. Cook over medium high heat until the onions are translucent.
• 5

  Add the breadcrumbs and paprika and sauté for about 1 minute.
• 6

  Add the white wine and allow it to reduce.
• 7

  Add the reserved liquid from cooking the clams and simmer for about 5 minutes.
• 8

  Taste for salt. Add salt if needed.
• 9

  Add the par-cooked clams. Cover. Cook on low for no longer than 5 minutes.
• 10

  Sprinkle with more fresh parsley, a squeeze of lemon and serve immediately!
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