Welcome back to Paulina Cocina! This time, we're going to make a delicious dish that's a must-have in your international culinary collection: clams a la marinera , a delicious preparation of clams cooked in a sauce of white wine, fish broth, and vegetables .
Clams a la marinera are a traditional Spanish , especially popular in Galicia. A very versatile preparation that can be served alone or accompanied by white rice or sautéed vegetables.
Content table
About this recipe
Ways to eat clams
Clams can be eaten in many ways , such as cooked in a white wine and vegetable sauce, in a paella , grilled, or why not with pasta (here's a must-see video ).
Washing the clams
To properly clean clams and remove any sand or dirt , you can soak them in cold water for a few minutes and then brush them with a soft brush. You can also rinse them several times in cold water until the water runs clear.
Also, remove any sand and dirt from their shells and rinse them well. If some are open, cover them with a damp cloth and wait to see if they close. If they don't, discard them.
Calculate a serving of clams per person
A serving of clams typically includes between 10 and 20 clams per person, depending on the size of the clams and the amount of other ingredients included in the preparation.
Clams a la marinera, grandma's recipe
This is a recipe that reminds us of the dishes our grandmother used to cook, so below we have compiled some of her tips for making clams a la marinera :
- Use fresh clams: This is a super important detail, always a good grandmother. It's essential to obtain a high-quality preparation; it's just a matter of making sure they don't smell bad before using them.
- Clean the clams thoroughly: Remove all sand and dirt from the clam shells before cooking. This can be done by soaking them in cold water for a few minutes and gently brushing them.
- Discard open clams : And here's a great tip from grandma: If you have clams that are already open, cover them with a damp cloth and wait to see if they close. If they don't, it's best to discard them to avoid eating rotten clams.
- Don't forget the dry white wine: This is a key ingredient in the clams a la marinière recipe. We'll use the wine to cover the clams, creating a smooth and delicious sauce.
- Season at the end: Our grandmothers remind us to season clams with salt and freshly ground black pepper at the end of cooking to prevent them from becoming too salty.
- Clams a la marinera are best when served hot : So be sure to serve them immediately after cooking.
I hope these tips enlighten you and help you prepare the best clams a la marinera . Thank you for these tips, dear grandmothers.
If the clams are frozen
In short, it is possible to make clams a la marinera with frozen clams , but it is important to keep in mind that they may not have the same flavor and texture as fresh clams and it is very important to cook them properly to avoid the risk of contamination.
Therefore, it's important to pay attention when defrosting clams, as they can release water and alter the consistency of the sauce.
Important note: If you've decided to use frozen clams, it's highly recommended to defrost them completely before cooking.
The best way to thaw clams is to leave them in the refrigerator for a few hours or submerge them in cold water for a few minutes. Be sure to drain the clams well before cooking to prevent the sauce from becoming watery.
Marinera clams recipe
- Yields: 2-3 servings
- Preparation time: 45 minutes
Ingredients
- ½ kg of fresh clams.
- 1 medium onion.
- 2 garlic cloves.
- 1 small green pepper.
- 1 small red pepper.
- 1 tomato.
- ½ cup of dry white wine.
- ½ cup of fish broth.
- ½ cup of vegetable broth.
- Paprika
- Ground cumin.
- Olive oil.
- Freshly ground black pepper.
- Salt.
How to make clams a la marinera in 7 steps
- Clean the clams properly.
- In a large skillet over medium heat, heat a little olive oil and sauté the chopped onion, garlic, and bell peppers. Cook for about 10 minutes until soft.
- Add the chopped tomato and cook for about 5 more minutes.
- Add the white wine, fish stock, and vegetable stock and mix well. Wait until the sauce comes to a boil, then add the paprika and ground cumin.
- Add the clams to the sauce and cook for 10 to 15 minutes until they open. Stir constantly to ensure all the clams cook evenly.
- Once the clams have opened, remove the pan from the heat and season with salt and freshly ground black pepper to taste. Serve hot.
- Important! Discard any that haven't opened during cooking! Don't eat them!
