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Sailor's clams (almejas a la marinera)

Sailor's clams (almejas a la marinera)

“This is a dish rooted in Spain’s coastal regions, often prepared by fishermen, and always takes me back to beach holidays in the sunshine. Don’t forget a hunk of bread to soak up that sauce!”

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  • Serves2
  • CourseStarter
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Ingredients

  • 500g pack True Tide White Shell Clams
  • 2 tbsp extra virgin olive oil
  • 1 small shallot, finely chopped
  • 2 clove/s garlic, finely sliced
  • 1 tsp plain flour
  • 150ml dry white wine or sherry (Albariño is ideal)
  • 1 bay leaf (optional)
  • ½ x 25g pack flat leaf parsley, finely chopped
  • ½ lemon, juice (optional)
  • 1 Crusty sourdough or ciabatta, to serve

Method

  1. Defrost the clams according to pack instructions. Heat the oil in a wide pan over a medium heat and cook the shallot and garlic gently until softened. Stir in the flour and let it cook for a moment, then add the wine and let it cook for a further 30 seconds. Add the clams (discard any open ones) to the pan with the bay leaf, cover, then cook for 3-5 minutes until they open (discard any that don’t).

  2. Once open, take the pan off the heat, sprinkle with the parsley and add a squeeze of lemon juice, if you like. Serve from the pan with warm bread to soak up the sauce – plus a chilled glass of wine or sherry.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,935kJ/ 462kcals

Fat

16g

Saturated Fat

3.1g

Carbohydrates

39g

Sugars

2.7g

Fibre

3.2g

Protein

25g

Salt

1.9g

Rating details

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