Clams Marinière Style

I would say that shellfish is something that we like very much in Galicia. Well, we like everything because our cuisine is very varied but shellfish takes a special part in our hearts. There cannot be a Christmas without any type of shellfish and price skyrocket at that time of year unfortunately for the shoppers. But you can create simple amazing dishes like this one in a very short amount of time.

This recipe is one of my favourites not just because it is so tasty but because it looks like a lot of work wen into it and is perfect for special events. Simple yet astonishing. My kind of thing.

Ok, you have read it before, I know. Washing shellfish under running water was not one of my favourite things to do when I helped my mum in the kitchen but with clams, I did like watching them spit out the water and hearing the splash of the spit was quite entertaining. It may not sound right but it was fun. And I still like it.

My mum was a Master Chef at many things but this one was the best. I always filled with joy when she said that we had that for starters… There was a lot of slurping and a lot of bread dipping in sauce. You can definitely to leave the sauce behind. Make sure you get some bread to go with it. You’ll be drinking it otherwise.

So please, enjoy this recipe that comes all the way from my kitchen to you.

You can find the step by step video to this recipe here:

Clams Marinière

Servings: 4
Prep Time: 10 mins
Cook Time: 20 mins approx
Difficulty: Easy
Rating: stars
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Credit: The Spaniard’s Kitchen

Ingredients

1.5 Kg Clams (Make sure they are clean and free from sand by rinsing them under a running tap and letting them drink in a bowl over night or at least for a few hours in salty water)

1 Medium sized Onion, finely chopped

1 Clove of Garlic, chopped

2 Tbs of Breadcrumbs

2 Cups of Fish Stock
1 Cup of Dry White Wine
1 Tbs Chopped Parsley
6 Tbs Frying Oil

Directions

1. Add the oil to a deep pot and heat up.
2. Once hot add the onions and cook until soft.
3. After the onions get a bit of colour, add the garlic and lower the heat and cook until brown.
4. Add the breadcrumbs, mix continuously and cook for a few minutes until they are toasty (but not burnt).
5. Add the clams and mix with the onions and breadcrumbs.
6. Next we’ll add the wine and the fish stock and mix well.
7. Cover and cook until they open up.
8. Put in a deep serving bowl using a slotted spoon carefully, trying not to disrupt the sand that may have settle at the bottom. Add the liquid too but mindful of the sand that could be there.
9. Sprinkle the parsley on top.
10. NOTE: Discard of any broken clams before cooking and NEVER eat any clams which are still closed after cooking. They were probably dead and you will get sick if you eat them.
11. Serve hot with lots of bread and enjoy!