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Almejas a la Marinera (Spanish Style Mariner's Clams)

Spanish tapas!
Servings: 2 servings

Ingredients

  • 1 lb countneck clams littlenecks, purged
  • 2 cloves garlic minced
  • 1 shallot medium sized, finely diced
  • 1/2 spicy small red pepper finely minced
  • 1/2 japaleno pepper finely minced
  • 1/4 cup Spanish white wine
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 tsp sweet paprika make sure it's fresh, old paprika becomes bitter
  • Salt and freshly ground black pepper to taste
  • 1 tbsp breadcrumbs optional, for thickening

Instructions

  • Start by purging the clams in cold salted water for 30-60 minutes to remove any sand.
  • Heat the olive oil and butter in a saute pan over medium heat.
  • Sauté the garlic, onion, and hot pepper until softened and translucent (about 5 minutes).
  • Add the paprika and stir quickly to prevent burning.
  • Pour in the white wine and let it reduce for 2-3 minutes.
  • Strain the purged clams and add to pan and cover.
  • Steam for 4-5 minutes until all clams have opened.
  • Stir to combine ingredients and pour into bowls. Sprinkle with fresh parsley. Serve with glasses of the rest of that Spanish white wine and fresh crusty bread!