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TAPA: ALMEJAS AL LA MARINERA: Clams in White Wine

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 28 April 2018 at 15:20
In Spain, mollusks, are used to créate unlimited tapas and dishes according to our local traditions and inspired creative chefs.

Almejas a la marinera,  varies along the 3 coastlines of The Iberian Peninsula and can be prepared by uncountable taverns or bars and restaurants ..

Here is a traditional take on  Almejas a la Marinera ..

1 kilo of Small clams
Salt to taste
90 ml.  Spanish bio Evoo
2 cloves of garlic minced
2 tsps. of breadcrumbs from day old day baguette style bread
90 ml. water
90 ml. dry White wine ( An Albariño or Ribeiro from  Galicia is highly suggested )
2 Teaspoons of fresh chopped parsley
A drizzle of fresh lemon juice ( optional )

1)  Soak the clams in wáter to reléase any sand ..

2)  Heat the Evoo in a heatproof earthenware (cazuela )  and sauté the garlic.

3)  Add the rinsed clams and sauté on a very low slow flame until they open.

4)  Take the breadcrumbs that were mixed with wáter and add to the cazuela earthware and add the White wine ..

5)  Cook on low slow flame 10 minutes and gently move the earthenware or cazuela back and forth to thicken the sauce ..

6) Sprinkle with the parsley and salt ( black pepper optional ) and a tiny drizzle of lemon and serve very hot with a an oven warmed bread of choice .. and a glass of White wine ..

Wonderful ..  

Note:  This is a transparent very pale greenish thick sauce ..
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