Clams in marinara style: the recipe for the perfect appetizer

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If there is a dish that I like as an appetizer is the one I want to show you today. A simple and classic recipe that is prepared in each house with the personal touch of each family, but however it is done, we all always like it. This is the recipe for clams in a marinara style that can also serve as an appetizer and as a starter.

When preparing this recipe we can find clams of many prices and qualities, so everyone will choose the ones they can afford in each case. It is a very typical recipe for Christmas gatherings, whether it is prepared with the magnificent Carril clams from Galicia, or with farmed japonica clams, or with their cheaper relatives, the clams, because the recipe always comes out great. However you make them, they will undoubtedly always be one of the best clam recipes you have ever tasted.

Serves 4
600 g
Medium onion
Garlic cloves
Wheat flour
20 g
Sweet paprika
10 g
Homemade fried tomato
15 ml
Sherry wine
100 ml
Bay leaf
Fresh parsley
Extra virgin olive oil

How to make clams in marinara style

Difficulty: Easy
Total time
20 m
20 m
Leave the clams to soak for at least 2 hours in a saucepan with plenty of water and a spoonful of coarse salt so that the clams release any sand they may have. It is convenient to change the water every half hour.

Next, open the clams, steaming them in a casserole with a glass of water, a teaspoon of coarse salt and a bay leaf. As they open, remove the clams and set them aside. If you do not have a steamer, you can use a casserole with a lid and a large strainer that can hold the clams.

In a frying pan we make the sofrito, frying over low heat in extra virgin olive oil the half onion, the chili pepper and the very finely chopped clove of garlic, until they practically fall apart. Add the paprika and the flour and stir quickly making a paste or roux.

Next, add the sherry wine and stir until the alcohol evaporates. Then add the fried tomato and the water from opening the clams, which we have previously strained. Taste and correct the salt.

Let it reduce for about 5 minutes and add the clams that we had opened and reserved to the pan. Let it cook for another 3 or 4 minutes until the sauce reaches the desired thickness and turn off the heat. If you like them spicy, try this other recipe of clams in spicy sauce that you will love.

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