Asturias is a land of fish and shellfish, known throughout the country for the quality of its products. Here the marine recipes abound, this one of today perhaps differs from the traditional Galician recipe because in its elaboration no tomato or sweet paprika is thrown. We went to cook ...
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How to cook clams a la marinera
Ingredients 4 people:
1 Kg of clams
Garlic cloves 2
1 Scoop of flour
1 Glass of white wine
Virgin olive oil
Before starting with the recipe itself, we will put the clams in a bowl of cold water and a handful of salt. Better from one day to the next, changing the water every two or three hours or so, so we make sure that they will not have any sand.
1 · In a frying pan we toss a splash of oil, we toss the chopped onion and the bay leaf, we pepper and we leave during 6 minutes, later we will incorporate the garlic and we will leave it another five minutes more, trying that the garlic does not burn, because it bitterly .
2 · When it begins to take color, add the flour, sauté well and pour the white wine. We mix everything well.
3 · We toss the clams and keep on the fire until they open.
4 · Sprinkle the parsley and serve.
The clams that do not open after cooking the best thing is to throw them away, surely saving us problems.