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Clams in garlic and white wine sauce (Almejas a la marinera)
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- Slice the garlic thinly.
- Heat a little olive oil in a pot over low heat and add the garlic.
- When the garlic has browned slightly, sprinkle in the flour and stir until it browns a little.
- Add the wine and water and bring to a boil.
- Add the clams and cook for about 2 minutes, until they open.
- Meanwhile, crush the coarse salt with the parsley in a mortar.
- Take out the clams, ladle a few tablespoons of cooking liquid into the mortar and mix with the salted parsley.
- Pour the mixture back into the pot and stir until the sauce turns greenish. Return the clams and heat through.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Almejas a la marinera (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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