Almejas a la Marinera

• 1 kg (2¼ 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.