Clams in white wine sauce (almejas a la marinera)
Clams opened in a sauce of onion, garlic, white wine and a touch of chilli, thickened with a little flour: a Christmas Eve and Sunday classic in Spain, with plenty of bread to mop up the sauce. They are also made al ajillo, with just garlic, chilli and parsley.
- 51 minTime
- 29 minHands-on
- 4Portions
- ≈ €4.45per portion
- 420kcal per portion
Ingredients for 4 portions
- 1.2 kgFresh clams
- to tasteSalt
- 4 tbspOlive oil
- 1Yellow onion, finely chopped
- 3 clovesGarlic, finely chopped
- 3 mlChili flakes
- 1 tbspPlain flour
- 2 tbspReady-made tomato sauce
- 150 mlWhite wine
- ≈ 100 mlWater
- 2 tbspParsley, finely chopped
On the side
- 8 slicesBread
Method
- Put the clams in a bowl of cold water with a good handful of salt and leave them for 30 minutes so they release any sand.
- Meanwhile, finely chop the onion, garlic and parsley.
- Heat the oil in a wide casserole over a low heat and gently cook the onion and garlic with the chilli flakes for about 10 minutes, until soft and translucent but not browned.
- Stir in the flour and cook for 1 minute. Add the tomato sauce, wine and water and let it bubble for 2–3 minutes, stirring, until the sauce thickens slightly.
- Drain and rinse the clams and add them to the casserole. Cover and cook over a medium-high heat for 3–4 minutes, shaking the pan now and then, until they open. Discard any that stay closed.
- Sprinkle over the parsley, check the sauce for salt and serve straight away from the casserole, with bread for dipping.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
