Almejas a la Marinera (Spanish Garlic-Wine Clams)

Why You’ll Love This Recipe

• Classic Spanish flavors: a paprika-kissed sofrito reduced with white wine into a glossy, briny sauce.
• Fast and elegant: 20 minutes on the stove gets you restaurant-quality clams.
• Pan sauce built right in: perfect for dunking hunks of crusty bread.
• Flexible and forgiving: works with littleneck, manila, or cockles, and adapts to mild or smoky paprika.

Grocery List

• Produce: 1 small yellow onion, 6 garlic cloves, 1 ripe tomato, 1 bunch flat-leaf parsley, 1 lemon, optional fresh chili
• Dairy: None
• Pantry: 3 lb littleneck or manila clams (from the seafood counter), extra-virgin olive oil, Spanish sweet paprika, smoked paprika (optional), all-purpose flour, bay leaf, dry white wine, fish stock or clam juice, kosher salt, pepper, crusty bread

Full Ingredients

Clams

• 3 lb (1.4 kg) littleneck or manila clams, live
• Cold water + 2 tbsp sea salt per quart/liter (for purging)

Sofrito and Sauce

• 4 tbsp extra-virgin olive oil
• 1 small yellow onion, minced (about 1 cup / 150 g)
• 6 garlic cloves, thinly sliced
• 1 bay leaf
• 1 ripe tomato, grated (about 1/2 cup / 120 g), or 1/2 cup crushed tomatoes
• 1 tsp Spanish sweet paprika (pimentón dulce)
• 1/4 tsp smoked paprika (pimentón ahumado), optional for a subtle smokiness
• 1 tsp all-purpose flour
• 1 cup (240 ml) dry white wine (Albariño, Verdejo, or Pinot Grigio)
• 1/2 cup (120 ml) fish stock or clam juice
• 1/2 tsp kosher salt, plus more to taste
• 1/8 tsp white or black pepper
• 1 tbsp fresh lemon juice, plus lemon wedges for serving
• 1/2 cup (15 g) chopped flat-leaf parsley, divided (save a little for garnish)

For Serving

• Crusty bread, warmed or toasted

Step-by-Step Instructions

Step 1: Purge and scrub the clams

Place the clams in a large bowl and cover with cold water mixed with sea salt (2 tbsp per quart/liter). Let sit 20–30 minutes to help expel sand. Lift the clams out (do not pour; leave grit behind), scrub the shells under running water, and discard any with cracked shells or any that do not close when tapped.

Step 2: Prep your aromatics and liquids

Finely mince the onion, slice the garlic, grate the tomato (or measure crushed tomatoes), chop the parsley, and measure the wine and stock. This cooks fast once you start, so have everything ready.

Step 3: Build a paprika-kissed sofrito

Heat the olive oil in a wide, heavy pan with a lid over medium heat. Add the onion, bay leaf, and a pinch of salt. Cook, stirring occasionally, until translucent and sweet, 6–8 minutes. Add the garlic and cook until fragrant, about 60 seconds. Stir in the tomato and cook until thick and jammy, 3–4 minutes.

Step 4: Bloom the paprika and thicken lightly

Sprinkle in the sweet paprika, optional smoked paprika, and flour. Stir constantly for 30 seconds to bloom the spices and remove raw flour taste. Do not let the paprika scorch.

Step 5: Deglaze and create the base sauce

Pour in the white wine. Increase heat to medium-high and simmer briskly until reduced by about half, 2–3 minutes, scraping the pan to release any flavorful bits. Add the fish stock, return to a simmer, and cook 2 minutes to marry flavors. Taste and season with a small pinch of salt and pepper; keep in mind the clams are naturally salty.

Step 6: Steam the clams until they just open

Add the clams to the pan in a single layer as much as possible. Cover and cook over medium-high heat, shaking the pan every 30 seconds, until most clams open, 3–5 minutes. As clams open, you can lift them into a warm bowl to prevent overcooking while the rest finish. Discard any that remain closed after 6 minutes.

Step 7: Finish with parsley and lemon, then serve

Reduce the heat to low. Return all opened clams to the pan (if you removed any). Stir in most of the parsley and the lemon juice and simmer 30–60 seconds to emulsify the sauce until glossy. Adjust seasoning to taste. Remove from heat, sprinkle with remaining parsley, and let rest 1–2 minutes to settle. Serve immediately in shallow bowls with plenty of crusty bread for dunking and lemon wedges on the side.

Pro Tips

• Choose the right wine: a dry, unoaked white (Albariño, Verdejo, Pinot Grigio) keeps the sauce bright and fresh.
• A little flour goes a long way: 1 tsp is enough to give body without turning the sauce pasty.
• Do not overcook: remove clams as they open and return them at the end for perfectly tender meat.
• Emulsify for gloss: a brief simmer and a gentle swirl at the end bring the oil, wine, and juices together into a silky sauce.
• Mind the salt: clams are naturally briny—season the sauce lightly and adjust only after the clams go in.

Variations

• Saffron twist: Bloom a pinch (about 10–12 threads) of saffron in 1 tbsp hot wine for 5 minutes and add with the wine for a floral, golden hue.
• Picante: Add a finely chopped fresh chili or 1/4 tsp red pepper flakes with the garlic for gentle heat.
• Almond thickener: Swap the flour for 2 tbsp very finely ground toasted almonds for a classic Spanish-style nut-enriched sauce.

Storage & Make-Ahead

Best enjoyed immediately. You can make the sofrito base (through Step 5) up to 2 days ahead; cool, cover, and refrigerate. Reheat to a simmer, then proceed with steaming the clams. Leftover cooked clams in sauce can be refrigerated up to 1 day; reheat gently over low heat just until warm. Do not freeze cooked clams.

Nutrition (per serving)

Approximate for 1 of 4 appetizer servings: 310 calories; 15 g fat; 10 g carbohydrates; 24 g protein; sodium will vary based on clams and stock. Bread not included.