Recipe of clams in marinara style

Recipe of clams in marinara style

Clams in marinara style is a classic dish of Spanish Mediterranean cuisine, especially popular in coastal regions. This dish stands out for its simplicity and its ability to enhance the natural flavor of the clams with a sauce of white wine, garlic, parsley and a touch of paprika. It is perfect as a starter or as a main dish accompanied by a good bread to dip in the delicious sauce.

Ingredients

  • 3 tablespoons extra virgin olive oil Treurer
  • 1 kg of fresh clams
  • 4 cloves of garlic, finely chopped
  • 1 small onion, finely chopped
  • 150 ml of dry white wine
  • 1 tablespoon of flour (optional, to thicken the sauce)
  • 1 teaspoon sweet paprika
  • 1 tablespoon fresh parsley, finely chopped
  • Salt to taste
  • Black pepper to taste
  • 1 bay leaf (optional)

Tools

  • Large frying pan or casserole
  • Sharp knife
  • Cutting board
  • Ladle
  • Wooden spoon
  • Strainer
  • Large bowl
DELIGHT.

The Arbequina variety extra virgin olive oil is characterized by a moderate fruity taste in harmony with a slight bitterness and a mild spicy touch. Notes of green tomato, apple and even banana can be perceived.

ENJOY IT

Preparation

  1. Prepare the clams (40 minutes):
    • Place the clams in a large bowl with cold water and a pinch of salt. Let them soak for at least 30 minutes to expel the sand. Change the water once or twice during this time. (35 minutes)
    • After soaking, rinse the clams under cold running water and discard any that are open and do not close when touched, as they may be dead. (5 minutes)
  2. Prepare the sauce base (7-9 minutes):
    • Heat the olive oil in a large skillet or saucepan over medium heat. (1 minute)
    • Add the chopped onion and sauté until translucent and tender, about 5 minutes. (5 minutes)
    • Stir in the minced garlic and sauté for 1-2 minutes more, until fragrant. (1-2 minutes)
  3. Cook the clams (12-15 minutes):
    • Add the paprika and flour (if you choose to use it) to the pan and stir well to integrate with the onion and garlic. (1 minute)
    • Pour in the white wine and add the bay leaf (if using). Bring the mixture to a boil and then reduce heat to medium-low. (3-4 minutes)
    • Add the cleaned clams to the pan and cover. Cook for 5-7 minutes, or until clams open. Stir occasionally to make sure all clams cook evenly. (5-7 minutes)
    • Remove from heat and discard any clams that have not opened. (1 minute)
  4. Adjust seasoning (2-3 minutes):
    • Taste sauce and adjust salt and pepper as needed. (1-2 minutes)
    • Sprinkle with fresh chopped parsley just before serving. (1 minute)
 
Estimated total prep time: 54-67 minutes

Presentation

  • Serve the clams a la marinera on a large platter or individual plates.
  • Be sure to drizzle the sauce generously over the clams.
  • Accompany the dish with slices of crusty bread for dipping in the sauce.

This dish is perfect to enjoy at a family dinner or with friends, highlighting the fresh and marine flavors of the clams enhanced by the rich and aromatic marinara sauce.

Pro tips

To ensure that the clams are completely clean and free of sand, place them in a large bowl with cold water and a good amount of salt (approximately 2-3 tablespoons) for at least 2 hours, changing the water and salt every 30 minutes. This additional soaking process will help remove any traces of sand and ensure a more enjoyable cooking experience. Also, using a good quality white wine will significantly enhance the flavor of the sauce. Other pro tips

    • You can skip step 1 and leave the clams ready in advance.
    • Have all the ingredients ready before you start cooking to speed up the process.
    • If you use fresh clams, make sure they are well closed before cooking.
    • Cooking time may vary depending on the size of the clams

Tips and variations for your clams in marinara sauce

Tips

  • Clam quality: Use fresh, good quality clams for the best flavor. If using frozen clams, be sure to thaw them completely before cooking.
  • White wine: Use a good quality dry white wine to enhance the flavor of the sauce.
  • Garlic and parsley: Garlic and fresh parsley are key ingredients to add flavor and aroma to the marinara. Feel free to adjust the amounts to your liking.
  • Cooking: Do not overcook the clams, as they will become hard and rubbery. Remove them from the heat as soon as they open.

Variations

  • Spicy: Add a pinch of chili or cayenne powder to the sauce to give it a spicy touch.
  • With tomato: Add some crushed tomato or tomato concentrate to the sauce to give it a more intense flavor and a more vibrant color.
  • With saffron: Add a few strands of saffron to the sauce to give it a unique aroma and flavor.
  • With seafood: Add other seafood such as shrimp, mussels or squid to the recipe to make it more complete and varied.
  • With pasta: Serve the clams in marinara style over a pasta dish, such as spaghetti or linguini, for a heartier meal.

Nutritional information per serving

(approximately 200g of cooked clams)

  • Calories: 150-200 kcal
  • Fat: 5-8 g
    • Saturated Fats: 1-2 g
  • Cholesterol: 50-70 mg
  • Sodium: 300-500 mg
  • Carbohydrates: 2-4 g
    • Fiber: 0-1 g
    • Sugars: 0-1 g
  • Protein: 20-25 g
  • Vitamins and Minerals:
    • Vitamin B12: High
    • Iron: High
    • Selenium: High

Note: These values are approximate and may vary depending on specific ingredients and amounts used.

Frequently asked questions about clams in marinara sauce

1. What type of clams are best for clams “a la marinera”?

Fresh clams are ideal for this recipe, especially thin clams or clams. However, you can also use frozen clams, making sure to thaw them completely before cooking.

2. Can I substitute white wine for another ingredient?

If you do not have white wine, you can substitute an equal amount of fish stock or even water. However, white wine adds a unique flavor and aroma to the marinara sauce.

3. Is it necessary to use flour in the recipe?

Flour is used to slightly thicken the sauce, but it is optional. If you prefer a lighter sauce, you can omit it without problems.

4. How long should I cook the clams?

The cooking time of the clams “a la marinera” may vary according to their size. In general, it is recommended to cook them for 5-7 minutes, or until they open. Discard any clams that do not open after this time.

5. How can I tell if clams are fresh?

Fresh clams should be tightly closed. If one is open, tap it gently: if it closes, it is alive and fresh. If it does not close, discard it.

6. Can I prepare the clams in advance?

You can prepare the clams in advance up to step 3, that is, cook them just before serving so they do not dry out.

7. What can I serve with clams “a la marinera”?

Clams a la marinera are a delicious dish on their own, but you can also serve them with crusty bread to dip in the sauce. They also go well with white rice or fried potatoes.

8. Can I freeze clams in marinara sauce?

It is not recommended to freeze clams a la marinera, as the texture of the clams may be affected by thawing. It is better to enjoy them freshly cooked.

Miguel Miralles

Miquel Miralles, Treurer's CEO, is part of the owner family, being already the second generation involved in the project. He has a background in economics and law, and has taken numerous courses related to foreign trade, olive agronomy and extra virgin olive oil production techniques. His training and experience of more than 15 years in the world of olive oil are her guarantee to lead this project.

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