Clams in Tomato and Garlic Sauce recipe
information
Clams in Tomato and Garlic Sauce (Almejas a la Marinera)
ingredients
3 Tbs Olive oil
1 Large onion, chopped
2 Garlic cloves, crushed
40 g (1 1/2 oz) 3/4 cup Fresh white breadcrumbs
700 g (1 1/2 lb) Tomatoes, blanched, peeled, seeded and chopped
2 Hard-boiled egg yolks, strained
Salt and pepper to taste
48 Small clams, scrubbed
450 ml (15 fl oz) 2 cups Dry white wine
2 Tbs Chopped parsley
2 Hard-boiled egg whites, finely chopped
2 Lemons, cut into wedges
1 Large onion, chopped
2 Garlic cloves, crushed
40 g (1 1/2 oz) 3/4 cup Fresh white breadcrumbs
700 g (1 1/2 lb) Tomatoes, blanched, peeled, seeded and chopped
2 Hard-boiled egg yolks, strained
Salt and pepper to taste
48 Small clams, scrubbed
450 ml (15 fl oz) 2 cups Dry white wine
2 Tbs Chopped parsley
2 Hard-boiled egg whites, finely chopped
2 Lemons, cut into wedges
method
1. Heat the oil in a frying-pan. Add the onion and garlic and fry until they are soft.
2. Add the breadcrumbs, tomatoes, egg yolks and seasoning and cook, stirring constantly, until the mixture forms a thick puree.
3. Remove from the heat and set aside.
4. Put the clams into a large, heavy-based saucepan and pour over the wine. Bring to the boil, then reduce the heat to low. Cover the pan and steam the clams for 6 to 8 minutes, or until the shells open (discard any clams that do not open).
5. Transfer the clams to a large, warmed serving bowl. Strain the liquid from the pan and add to the tomato puree. Pour the sauce over the clams. Garnish with the parsley and egg whites and serve at once, accompanied by the lemon wedges.
2. Add the breadcrumbs, tomatoes, egg yolks and seasoning and cook, stirring constantly, until the mixture forms a thick puree.
3. Remove from the heat and set aside.
4. Put the clams into a large, heavy-based saucepan and pour over the wine. Bring to the boil, then reduce the heat to low. Cover the pan and steam the clams for 6 to 8 minutes, or until the shells open (discard any clams that do not open).
5. Transfer the clams to a large, warmed serving bowl. Strain the liquid from the pan and add to the tomato puree. Pour the sauce over the clams. Garnish with the parsley and egg whites and serve at once, accompanied by the lemon wedges.
serving amount
serves 4
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