Do you remember our clams marinera? The story and the recipe
Many of you ask us about them. We had to remove them from our menu to guarantee maximum freshness, but today we share the secret of our famous clams marinera so you can enjoy them at home.
It was a dish we loved to prepare. We used fresh baby clams, freshly brought from the Market by a local distributor, which guaranteed spectacular quality and freshness. However, over time, the cost of this wonderful product has escalated, reaching prices around 40 euros per kilogram today.
Ingredients (4 people... or 2 if you really love them)
- Clams: 1 kilogram.
- Peeled shrimp: 200 grams.
- Onion: 1 large or 2 small.
- Garlic: 3-4 cloves, to taste!
- White wine: 1 cup (about 200 ml).
- Paprika: 1 tablespoon sweet paprika.
- Wheat flour: 1 teaspoon (optional, for thickening).
- Bay leaf: 1.
- Extra virgin olive oil: A good glug.
- Fresh parsley: A handful chopped at the end.
- Salt and pepper: To taste.
Preparation
Step 1: Sofrito, the foundation of everything
In a wide pan, add a generous amount of oil and slowly fry the chopped onion and garlic with paprika and a pinch of salt. Be patient until the onion is soft and translucent.
Step 2: Add the shrimp
Once the onion is ready, add the chopped shrimp. Stir for just one or two minutes until they change color and integrate into the sofrito.
Step 3: The paprika and flour touch
Remove the pan from heat, add one tablespoon of paprika and flour to slightly thicken the sauce. Stir well to form a red paste.
Step 4: White wine and reduction
Put the pan back on the heat, add a cup of white wine, and turn up the heat. Stir well and let it boil for a minute or two to evaporate the alcohol.
Step 5: Clams to the pan
When the sauce is boiling, add the clams, turn up the heat, and cover. Within 2-3 minutes they will open. Occasionally shake the pan. Any that remain closed should be discarded. Season immediately with chopped parsley, and most importantly, don't forget a nice piece of bread to soak up the sauce.