This classic Spanish tapa of clams simmered in a garlicky broth of white wine, olive oil and tomato brings the Mediterranean to your table. In each bite, you find brine from the sea and vibrant ingredients from the sun-soaked land.
Almejas a la marinera, either with or without tomatoes, are served in coastal regions throughout Spain, including, of course, Murcia. Here, thanks to a long stretch of Mediterranean shore, fish and seafood figure prominently in regional cuisine. Marisquerías – bars and restaurants specializing in seafood – line the streets of Murcia’s beachside towns and are an essential part of urban food culture, too.
On Fridays and Saturdays at midday, the best marisquerías fill up for the aperitivo, a serial feast of fish, prawns, calamari and various bivalves – think mussels, cockles and razor clams – either fried, steamed or seared a la plancha. Simple seasonings include olive oil, salt, pepper and perhaps a squeeze of lemon. Cold lager, the favored beverage, flows in an endless stream from tap to pitcher.
At such gatherings, I always order almejas a la marinera, which are served in a communal dish, placed where everyone at the table or bar can reach. A film of the scene would capture a blur of hands picking up clams and dipping bread into the fragrant broth. In the background, we’d hear lively conversation, the crinkling of those thin paper napkins ubiquitous in Spain and the occasional rattle of empty clam shells hitting the floor.
To me, this convivial way of eating almejas a la marinera is as important as the ingredients. Sharing the dish completes the recipe, merging the flavors and culture of the Mediterranean.
Almejas a la marinera – Valen’s recipe
Manolo’s mother Valen often prepares these clams as an appetizer for family lunches on Sundays. She serves them in a shallow dish, communal of course, and we all gather around the table and reach in. With pieces of bread, we make savory barcos (boats) by scooping up onion, garlic and broth.
Mediterranean clams are small, slightly bigger than a one euro coin or quarter. I recommend using the smallest clams you can find for this recipe.
I have come across several slightly different methods for removing grit from the clams before cooking them. Here, I have included Valen’s method, which you will need to start about 30 minutes before cooking the clams.
You can make the sauce in advance and then reheat it and cook the clams at the last minute. This recipe can easily be doubled.
And, of course, be sure to have plenty of good bread on hand for dipping.
1 lb (≈ 500 g) clams, soaked and rinsed (* See first step in recipe)
2 tablespoons extra virgin olive oil
2 medium tomatoes, grated (* See note)
1 medium onion, finely diced
2 cloves garlic, minced
1 teaspoon all-purpose flour
2 tablespoons water
½ cup white wine
Salt and fresh-ground pepper
1 tablespoon chopped parsley
To remove grit, place clams to soak in a bowl with salted cold water about 30 minutes before cooking. Change the water three times, lifting clams out with a slotted spoon to prevent them from taking in any of the sand they have just expelled. Give clams a final rinse before adding them to the sauce.
Heat olive oil in a skillet large enough to hold the clams in a single layer over medium heat. Add tomato and cook, stirring occasionally, until it begins to reduce, about 5 minutes. Add onion, garlic and ¼ tsp of salt and cook, stirring frequently, until the onion has softened and the tomato has lost most of its liquid, another 5-7 minutes. Stir in the flour and cook for another minute. Add water and white wine and simmer, stirring frequently, until the sauce has thickened (it will become more broth-like once the clams are added). Taste for seasonings, keeping in mind that the clams will add saltiness and depth of flavor. Add clams and cover, cooking over medium heat until they open, about 3 to 5 minutes. Discard any that remain closed. Stir in the parsley, then pour into a shallow serving dish. Serve immediately.
YIELD: Serves 3-4 as a tapa and 2 as an appetizer
NOTE: Grating is a quick and easy way to peel tomatoes, and is a favorite method of many Spanish cooks. Cut the tomato in half and gently grate over a bowl, flesh side-down, using the large holes of the grater. The tougher outer skin will not pass through the holes.