Seafood clams are an absolute classic in coastal bars and restaurants in Spain. With few ingredients and in just 15 minutes you can obtain an elegant seafood dish, full of iodine, iron and protein. The crusty bread to dip in the sauce is an essential part of the experience.
Mediterranean
Seafood clams with garlic bread
Almejas a la marinera con sofrito de ajo, perejil y vino blanco. Receta española de mariscos, rica en proteínas y minerales.
- Spain
- MAIN COURSES
- Light
- High protein
- Low fat
- Low sugar
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 220 kcal
- Protein 24 g
- Fiber 0.5 g
- Carbohydrates 8 g
- Fat 9 g
- Sodium 580 mg
Story behind the dish
Preparation
Seafood clams with garlic bread is a preparation from Spain with easy difficulty. Reserve about 25 minutes in total (10 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of fresh clams.
- Have ready: 4 sliced cloves of garlic.
- Have ready: 1 dried chilli (optional).
- Have ready: 150 ml of dry white wine.
- Have ready: 1 tablespoon of flour.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Purge the clams in cold salt water for 30 minutes; discard the open ones
Purge the clams in cold salt water for 30 minutes; discard the open ones. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Heat the oil in a large frying pan; sauté the garlic and chilli for 2 min
Heat the oil in a large frying pan; Sauté the garlic and chilli for 2 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the flour and stir 1 min
Add the flour and stir for 1 min. Respect the instructions to stir or not: in rice and stews it marks the final texture.
Respect the instructions to stir or not: in rice and stews it marks the final texture.
-
Pour in the white wine and 100 ml of water; Stir until the sauce is combined.
Pour in the white wine and 100 ml of water; Stir until the sauce blends. Respect the instructions to stir or not: in rice and stews it marks the final texture. Watch the exact point indicated; An extra minute can alter the result.
Respect the instructions to stir or not: in rice and stews it marks the final texture.
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Add the clams
Add the clams, cover and cook over high heat for 5-6 minutes until they open. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Discard any that have not been opened.
Discard any that have not been opened. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sprinkle generously with parsley and serve with toasted garlic bread.
Sprinkle generously with parsley and serve with toasted garlic bread. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Serve immediately after resting: the temperature contrast enhances aroma and texture.
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