Almejas a la Marinera

Clams in Velvet Pea and Parsley Sauce

Preparation info
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Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

Almejas a la marinera can translate as ‘sailor’s clams’ but, for some reason, we didn’t sell that many when we first described them that way on the menu. They are in fact juicy little clams sitting in a rich, smooth sauce of peas and a little butter, which is sharpened with a splash of dry white wine.

Almejas a la marinera can also be used as a sauce to pour over a large pan-fried fish. Cook the fish in a frying pan for a few minutes each side then bake in a 180°C (350