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Almejas a la marinera
(Clams in White Wine Sauce)
(serves 4)
Submitted by Sonja Welch of The Community Bank.

Sonja, aka The Community Chef, publishes her recipes in the The Community Bank quarterly newsletter "KITE TALES". Submit all questions and comments to Sonja@communitybank.com.

"This Spanish recipe has many variations, depending where on the coast of Spain it is served. It is, however, considered a luxury today because quality clams are very expensive." Enjoy!
ALMEJAS A LA MARINERA
(Clams in White Wine Sauce)
Ingredients
  • 18 - 24 small clams (I prefer littlenecks)
  • 1/3 cup olive oil
  • 2 cloves garlic, finely chopped
  • 2 teaspoons bread crumbs (not overly fine)
  • 1/3 cup water
  • 1/3 cup dry white wine
  • 2 teaspoons chopped parsley (Italian)
    • ALMEJAS A LA MARINERA
    (Clams in White Wine Sauce)
    Directions
    1. Soak the clams in water to release any sand.
    2. Heat oil in heavy skillet or casserole and brown the garlic over low heat.
    3. Add clams, saute' over low heat unitl they are open.
    4. Mix bread crumbs with the water and add to the clams along with the wine. cook over low heat for 10 minutes, gently moving pan back and forth to thicken the sauce and marinate the clams.
    5. Remove from heat, sprinkle with parsley and serve hot. Server 4.
    6. Serve witha chilled glassof Sauvignon Blanc.

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