Almejas y coquinas a la marinera, clams and wedge clams in a seafood sauce, is a classic Spanish dish that works as a main course or appetizer. Here’s how to make it:
Recipe · Seafood
Clams and wedge clams a la marinera
- 9 ingredients
- 8 steps
Ingredients
- 1 kg clams and wedge clams (coquinas), cleaned and rinsed
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 tomato, chopped
- 1/2 cup white wine
- 1/2 cup fish or seafood stock
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped parsley, to garnish
Step-by-step preparation
- Heat the olive oil in a large frying pan over medium heat.
- Add the chopped onion and garlic and sauté until soft and fragrant.
- Add the cleaned clams and wedge clams to the pan.
- Pour the white wine and stock over the clams and season with salt and pepper to taste.
- Add the chopped tomato to the pan.
- Cover the pan with a lid and cook for about 5–7 minutes, until the shells have opened.
- Discard any that haven’t opened.
- Serve the clams hot, garnished with a little chopped parsley.
Clams a la marinera is a delicious, easy dish for any seafood lover. The combination of clams, white wine and seafood stock creates a tasty sauce that’s perfect for dipping crusty bread. Serve it as a main course or appetizer and enjoy the flavors of the sea. Enjoy!