Clams with Sausage

Across ocean-focused areas of Spain, one finds many dishes in which clams are the star. Whether it’s called almejas a la Española, almejas a la marinera, or almejas en salsa verde, they’re all essentially the same dish, often flavored with cured meat, tomatoes, garlic, white wine, and parsley. Here, we cut to the chase and feature the sausage as the strongest partner for the clam.