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Clams, Fishermen's Style - Almejas a la Marinera

Annacia *


The only thing that takes any real time here is cleaning the mussels (if that's what your using) and it's not a lot.


★★★★★ 2 votes

Makes 8 Tapas or 3-4 Starters servings.
15 Min
10 Min
Stove Top


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2 1/4 lb
clams (or mussels)
3 Tbsp
olive oil
2 Tbsp
chopped onion
cloves garlic
1 Tbsp
1/2 c
dry white wine
1/2 c
piece of a chili (optional)
bay leaf
2 Tbsp
chopped parsley

How to Make Clams, Fishermen's Style - Almejas a la Marinera


  • 1Wash the clams in running water. (If using mussels, scrub them and remove beards.)

    Discard any shells that are opened or cracked.
  • 2In a deep frying pan heat the oil and saute the onion and garlic until onion is softened.

    Stir in the flour, then add the clams and at once, on a high heat, add the wine, water, chili, and bay leaf.
  • 3Cover the pan and shake the pan until the clam shells open. This takes 3-4 minutes.
  • 4Remove from heat when most of the shells have opened and discard any that have not . Pour into a serving dish and top with chopped parsley. Serve with chunks of bread.

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About Clams, Fishermen's Style - Almejas a la Marinera

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Spanish
Other Tags: Quick & Easy, Healthy

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