Clams with Tomato and Wine (Almejas a La Marinera)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
900g/2 lb small fresh clams or cockles, prepared 6 tablespoons olive oil 1 medium onion, finely chopped
2 cloves garlic, crushed 1 teaspoon paprika pinch of cayenne pepper
4 medium-sized ripe tomatoes, peeled and chopped 4 tablespoons dry white wine salt and freshly ground black pepper
2 tablespoons finely chopped parsley TO SERVE: lemon wedges crusty bread



1 Clean and prepare the clams or cockles carefully to remove any sand or grit.
2 Heat the oil in a large saucepan. Add the onion and cook gently for about 10 minutes, until transparent. Stir in the garlic and cook for several seconds. Add the paprika and cayenne pepper and cook gently for 1 minute. Stir in the tomatoes, wine, and salt and pepper to taste. Cover and simmer for about 15 minutes, until the tomatoes are soft.
3 Add the clams or cockles, cover and simmer for about 5 minutes, until they have opened, shaking the saucepan occasionally to distribute the heat evenly. Discard any clams that have not opened. If using canned clams heat through in the tomato mixture. Spoon into warm serving dishes. Spinkle with chopped parsley and serve with lemon wedges and crusty bread.

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