Almejas a la Marinera

Sailor’s Clams

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About


  • 1 kg ( lb) almejas, not too big
  • 4 tbs


Wash the clams and put them in a big frying-pan with half a tumbler of cold water. Bring to the boil. As the clams start to open transfer them, still in their shells, to a suitable pot. When the process has been completed, strain and keep the water.

Heat the olive oil in a pan. Add the onion and the garlic. When they are golden-brown add the breadcrumbs and let them brown a little too.