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Almejas a la Marinera, or clams in marinera sauce, is a Spanish seafood dish that captures the essence of the coastal Mediterranean.
This savoury, tomato-based dish highlights the freshness of clams, which are gently simmered in a sauce made with onions, garlic, and white wine.
Almejas a la Marinera is especially popular in Galicia and coastal Spain, where seafood is celebrated in vibrant flavours and simple preparations. It’s an experience that invites you to enjoy Spain’s love for the sea, one spoonful at a time.
What Is Almejas a la Marinera?
Almejas a la Marinera translates to “clams in sailor-style sauce,” a name that pays homage to the dish’s seaside roots. The recipe centres around fresh clams cooked in a marinera sauce, a simple yet flavourful combination of tomatoes, onions, garlic, and white wine.
The sauce perfectly complements the natural brininess of the clams, bringing out their delicate taste without overpowering it. It’s typically served as a starter or as part of a tapas spread, accompanied by crusty bread to soak up the sauce.
While Almejas a la Marinera is popular across Spain, its roots are in the coastal regions, where fishermen have long relied on such simple preparations to highlight the quality of the seafood.
The beauty of this dish lies in its balance; the ingredients don’t compete but rather come together to create a truly harmonious flavour profile.
Ingredients and Taste
The ingredients for Almejas a la Marinera are straightforward but deeply flavourful, emphasizing fresh and quality produce. Fresh clams are, of course, the star of the dish. They bring a sweet, briny quality that defines the essence of the dish.
The marinera sauce starts with onions and garlic sautéed in olive oil until fragrant and lightly caramelized. Tomatoes are then added, giving the sauce a slight sweetness and vibrant colour. White wine is an essential component, adding acidity and depth, which pairs beautifully with the seafood.
Some versions of the dish also incorporate a sprinkle of paprika for a subtle hint of smokiness and colour, along with fresh parsley to brighten the final result.
The taste of Almejas a la Marinera is a satisfying blend of sweet, savoury, and subtly tangy flavours. The clams’ natural saltiness is balanced by the rich tomato sauce, while the wine brings a refreshing acidity that complements the briny seafood.
The garlic and onions add depth, and the olive oil rounds everything out with a subtle richness. Each bite is a delicate balance of the sea’s freshness and the warmth of the marinera sauce, making it both hearty and elegant.
A Taste of History
Almejas a la Marinera has its roots in Spain’s coastal towns, where seafood is abundant and has been a staple for generations. The dish reflects a tradition of simple, honest cooking that allows the flavours of fresh seafood to shine.
In regions like Galicia, where clams are plentiful, Almejas a la Marinera became a beloved way to prepare shellfish without masking their natural taste.
The use of marinera sauce is an ode to Spain’s history as a maritime nation, where sailors relied on simple, hearty ingredients that were easily available and could be quickly prepared on board.
The addition of wine to the sauce reflects Spain’s long-standing wine culture, especially in coastal and wine-producing areas.
Combining wine with seafood in recipes like Almejas a la Marinera exemplifies Spain’s love for pairing local ingredients in ways that honour the heritage of both land and sea.
Today, Almejas a la Marinera remains a popular choice for gatherings and festive occasions, a dish that transports you to Spain’s sunlit coast with every bite.
Spanish Almejas a la Marinera Recipe
Serves: 4 people
Ingredients:
- 1 kg fresh clams
- 4 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1/2 tsp smoked paprika
- 1/2 cup dry white wine
- 2 ripe tomatoes, finely chopped or 1/2 cup tomato puree
- 1 tbsp flour
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Directions
To begin, soak the clams in cold salted water for at least 30 minutes to encourage them to expel any sand. Rinse well under cold water and set aside. This step is essential for ensuring clean, grit-free clams in the final dish.
In a wide, deep skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until it softens and turns translucent. Stir occasionally to avoid browning, as you want a gentle, sweet onion base for the sauce.
Add the minced garlic and bay leaf to the skillet, stirring for an additional 1-2 minutes until the garlic is fragrant. Avoid letting the garlic brown, as it can add bitterness to the sauce.
Sprinkle in the smoked paprika and flour, stirring quickly to combine. This will slightly thicken the sauce while also infusing a rich, smoky undertone.
Pour in the dry white wine, stirring well to deglaze the pan and lift any flavourful bits from the bottom. Allow the wine to cook down for 2-3 minutes to reduce its acidity and enhance the dish’s depth.
Add the finely chopped tomatoes or tomato puree, stirring to incorporate. Let the mixture simmer for 10-12 minutes, stirring occasionally until it reduces into a thick, flavourful sauce. Season with salt and pepper to taste.
Add the cleaned clams to the skillet, gently stirring to coat them in the marinera sauce. Cover the skillet and cook for 5-7 minutes, or until the clams have opened. Discard any clams that remain closed, as they may not be safe to eat.
Transfer the clams in marinera sauce to a serving dish, garnishing with a sprinkle of fresh chopped parsley. Serve immediately with crusty bread for dipping, allowing guests to savour the rich, aromatic sauce. Enjoy this traditional Spanish dish warm, as it celebrates the pure taste of the sea with every bite.
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