World Flavors Cookbook

Almejas a la Marinera

Clams cooked in a Galician-style sauce of white wine, garlic, paprika, and parsley — a tapa eaten with great quantities of bread.

Cuisine: Spain

Ingredients

• 1kg clams, purged
• 1 glass Albariño white wine
• 4 cloves garlic, minced
• 1 tsp sweet paprika
• 2 tbsp flour
• Flat parsley, chopped
• Olive oil

Instructions

1. Saute garlic in olive oil until fragrant. Add paprika.
2. Sprinkle flour over and stir 1 minute.
3. Add wine and stir to make a thin sauce.
4. Add clams. Cover and cook until all open, 4-5 minutes.
5. Scatter parsley. Serve with crusty bread immediately.