SPAIN ~ TAPAS: Clams Fishermen's Style ~ Almejas a la Marinera
TAPAS: CLAMS, FISHERMEN'S STYLE
Almejas a la Marinera
Makes 8 tapas/4 starters
2 1/4 lbs clams {or mussels}
3 tablespoons olive oil
2 tablespoons onion, chopped
2 cloves garlic
1 tablespoon flour
1/2 cup dry white wine
1/2 cup water
Piece of red chili {optional}
1 bay leaf
2 tablespoons parsley, chopped
Wash the clams in running water. {If using mussels, scrub and remove beards}. Discard any shells that are opened or cracked. In a deep frying pan heat the oil and sauté the onion and garlic until onion is soft and golden. Stir in the flour, then add the clams. On high heat, add the wine, water, chili, and bay leaf. Cover the pan and shake it until the clam shells open. This takes 3-4 minutes. Remove from heat when most of the shells have opened. Pour into a serving dish and top with chopped parsley. Serve with chunks of bread.
Source: "Spain GourmeTour" magazine