Galicia · Spain
Almejas a la Marinera
Sailor-style clams are a classic of Spain's northern and Atlantic coasts, particularly Galicia, where clams are dug from tidal flats. The clams are opened in a sauce of garlic, onion, white wine, paprika and a little flour or bread to thicken it. The dish is a festive tapa, often served at Christmas and celebrations.
Approximate, per 1 cazuela (~200g clams in shell). Values vary by recipe and portion.
Where it comes from
Sailor-style clams are a classic of Spain's northern and Atlantic coasts, particularly Galicia, where clams are dug from tidal flats. The clams are opened in a sauce of garlic, onion, white wine, paprika and a little flour or bread to thicken it. The dish is a festive tapa, often served at Christmas and celebrations.
Where to eat Almejas a la Marinera
0 restaurants worldwide serve it.
The variants
Andaluza
Southern version leaning on white wine, garlic and parsley without paprika.
En salsa verde
Basque-influenced green sauce with parsley and no tomato.
Con jamón
Enriched with diced Serrano ham in the sofrito.
A la sidra
Asturian style cooked in dry cider instead of wine.
Cook it yourself
- Almejas a la Marinera
Galician sailor-style clams opened in a garlicky white-wine sauce brightened with paprika and thickened with a whisper of bread or flour. It is a dish that lives or dies on fresh clams and good bread to mop the pan.