Clams to the Marinera. Galician cuisine.

  2. Watch this recipe on VIDEO
  3. Clams to the Marinera. Galician cuisine.
  4. Other SEAFOOD recipes that you cannot miss


The Clams to the sailor They are a traditional dish of Galician cuisine and common on special dates.

Very present always in important moments, this stew of marine essence is already part of the gastronomic culture of Galicia. It is very important that the clams are accompanied by a sauce that you will remember for a long time.

In this, as in many other recipes, the product is key, try to buy a quality clam.

If I am going to make clams a la marinera, I always buy crave aloeIt's a little more expensive but since I don't make them every day, one day is always one day. It is normally pale gray in color with faint bands of an intense hue and fine lines on its shell, parallel to the edge.

They live in the atlantic seaboardin the English Channel and is also found in the Mediterranean.

The ingredients are all common and are easily found in GIRL, my usual supermarket

Watch this recipe on VIDEO

Clams to the Marinera. Galician cuisine.


10 people

Plato celebration, christmas candy, starter

Kitchen Galician, seafaring Galician

  • 3 kg clams GADIS fishery
  • two big onion sweet
  • 60 ml of olive oil
  • 3 or 4 chilli slices remember to remove them at the end of cooking
  • - 1 1/2 cda - Of flour
  • two tsp paprika JAUJA or similar
  • 5 tbsp of ketchup
  • 3 -garlic cloves no germ
  • 250 ml quality white wine
  • 1,200 ml of prawns stock (or part of the cooking broth of the clams and fish broth),
  • - Parsley
  • - Salt
  • For washing the clams.
  • Coarse salt
  • WASHING the Clam: Immerse the clams in a bowl with coarse salt (50 g of salt for each liter of water used) and change the water at least a couple of times (with an interval of 2 or 3 h), during this process the clam will release the sand Therefore, every time you change the water, first pick up the clams with your hands for a fountain and throw the water away since it will have sand at the bottom. Store the bowl with the clams in the fridge.
  • Heat the oil in a low pot or in a frying pan and add the onion and the finely chopped garlic cloves, sprinkle with salt, let it cook until they are transparent in color.

  • - Open a hole in the center of the pot, separating the onion on the sides and add the wine, let it evaporate, add the flour, stir until it browns a little and loses the flour flavor, add the tomato sauce, the paprika, and the fumet, mix well.

  • Add the quindilla, sprinkle salt, cover the pot and cook over medium-low heat for 10 minutes.

  • Remove the chilli.

  • If you decide to blend the sauce, you can put the blender arm in the pot and blend, then check the texture of the sauce and if you notice it too thick you can add a little more broth or water.

  • Season with salt and cook for 4 to 5 more minutes.

  • Meanwhile, cook the clams in a couple of glasses of water. When they boil and open, they will be ready, that will happen in just a couple of minutes from when they start to boil. The clams that remain closed during this process are useless and must be thrown away. Drain the broth from cooking the clams, pass it through a strainer and reserve.

  • Add the clams, move the pot so that they are well soaked in the sauce. Cover the pot and wait 2-3 minutes for them to soak up the sauce well and acquire all their flavor. Add the water from cooking the clams if the sauce needs more liquid.

  • Water with a fine thread of extra virgin olive oil. (optional)

  • Sprinkle with chopped parsley and serve hot.

The previous washing of the clams is FUNDAMENTALif you skip it you will run the risk of completely spoiling the rest of the recipe. Do we freeze the clams? The bivalves, such as cockles, clams, or razors we must freeze them raw, wrapped in a tight filmOr if possible, we can vacuum pack them before freezing them. For defrost We remove the bivalves from the freezer and transfer them to the fridge nail 24 hours before using.

To enjoy!!!

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