Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4-5 Servings
- 1 - 1.5 lb (.5 - .75 kg) raw clams in shell
- 8 oz (250 ml) white table wine
- 4 cloves of garlic
- 1/2 large onion (or 1 small onion)
- olive oil to sauté
- 2 Tbsp flour
- 2 sprigs flat leaf (Italian) parsley
- salt to taste
Clean clams of debris, sand, etc. and rinse under cold water. Place in a medium sauce pan and pour half of the wine over the clams, then add water until clams are just covered. Bring to a boil, then reduce to a simmer and cook until clams open. Remove from heat, and place clams on a plate. Reserve liquid for later.
Finely chop onion and mince garlic. Pour enough olive oil to cover bottom of a large, deep frying pan and heat. When hot enough, sauté chopped onions, adding garlic after 3-4 minutes. When onions are transparent, reduce heat to medium low. Add the flour and fry. Slowly pour in wine and reserved liquid while stirring. Add clams and simmer for 3-4 minutes until thickened. Adjust salt.
Finely chop parsley. Sprinkle parsley into pan. Stir mixture. If sauce is too thick, stir in water a bit at a time to thin.
Serve with baguette slices.
Serving Suggestion: This tapa can be made into a first course by adding spaghetti or linguine. While preparing clams and sauce as directed above, prepare pasta. The recommended serving size is 2 ounces of uncooked pasta, which equals approximately 1 cup of cooked pasta. So, cook 1/2 pound dry pasta to serve 4 persons.
More Spanish Clam Recipes
- Murcian Style Clams Recipe - Almejas a la Murciana - Clams in a Paprika and White Wine Sauce
- Clams a la Marinera Recipe - Almejas a la Marinera or Pescadora - Clams in White Wine and Garlic
- Spanish Fish and Clams in Garlic Wine Sauce - Fish and Clams with a Alioli-based Garlic and Wine Sauce
- Mushrooms with Clams Recipe - Setas con Almejas - Wild Mushrooms and Fresh Clams