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Almejas a la Marinera (Clams with Onion, Wine And Paprika

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  • 50 ml Olive oil
  • 1 Onion; very finely chopped
  • 1 ts Paprika
  • 150 ml Passata; (sieved tomatoes)
  • 1 Bay leaf; cut into very fine strips
  • 1/4 ts Dried chilli flakes
  • 50 ml Dry white wine; such as Albarino
  • 1 3/4 kg Cleaned carpet shell clams
  • 1/2 tb Butter; softened
  • 1/2 tb Plain flour
  • 1 tb Chopped flat-leaf parsley
  • Salt and freshly ground black pepper


1 Heat the olive oil in a large, deep pan, add the onion and paprika and cook gently until soft but not browned. Add the passata, bay leaf, chilli flakes and white wine and simmer for a minute or two.
2 Add the clams, cover and cook on a high heat, shaking the pan every now and then for 3-4 minutes, until the clams have opened.
3 Beat the butter and flour together to a smooth paste, stir in and simmer for about a minute until the sauce has thickened slightly. Stir in the parsley, adjust the seasoning if necessary and serve with plenty of crusty bread.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.