Shellfish are a central ingredient in Spanish cuisine, with its legacy of Arab cooking from the Moorish occupation of Spain. This simple, easy to follow clam recipe for Almejas Malaguenas, or almejas salteadas, is a classic Andalucian dish. Cooked with olive oil, white wine and garlic, and served with a glass of white wine and a crusty roll to mop up the delicious oil, garlic and white wine sauce, the Andalucian equivalent of Galicia’s Almejas a la Marinera. Enjoy it as a starter or light main course. Tasting it, one is instantly transported to a Mediterranean beach, or a street café in the bustling old quarter of Malaga.
Clams in White Wine Sauce (Almejas Malaguenas or Almejas Salteadas)
Ingredients
- 600 gms fresh small clams (almejas). Any small clams will do – Spanish fishmongers and markets offer many different types – but they must be fresh. Avoid batches with more than one or two open clams which don’t close when touched, or with broken shells.
- ½ cup white wine (not sweet) (vino blanco).
- ½ cup olive oil (aceite de oliva).
- A few stems of flat parsley (perejil).
- 5 or 6 plump cloves of garlic (ajo).
- (Optional).½ medium sized onion (cebolla).
- Fresh, crusty bread or rolls.
Method
- Sort the clams carefully, discarding any broken ones, and any open ones which don’t close when touched.
- Wash in cold water, drain, then place to soak in clean cold water in a cool place for 1-2 hrs to allow any sand or grit to be expelled, changing water once or twice.
- Drain thoroughly.
- If using onions, chop the onion roughly into small pieces and set to soften in a tablespoon of olive oil on a low heat in a medium saucepan (15-20cm) with a lid (a glass lid is ideal).
- While the onion is softening (15-20 mins) chop the garlic finely and set aside.
- Chop the parsley roughly, to give a generous heaped table spoon, and save a few leaves for garnish.
- When the onion has softened, add the olive oil, wine, garlic and parsley, cover and turn up the heat..
- As soon as the wine and oil sauce is bubbling, add the clams and shakewell.
- Heat briskly for 3-4 minutes, shaking occasionally, until the clams are well open.
- Decant into a heated bowl for serving and garnish with a few sprigs of parsley, or serve straight from the saucepan.
Serving
- Ladle clams and white wine and olive oil sauce into individual warmed soup bowls or earthenware dishes.
- The clams are best eaten with the fingers and/or a fork, so provide paper knapkins and fingerbowls, with a spoon for any surplus sauce.
- Serve with fresh crusty bread and a pink or white wine.
Preparation Time
30 minutes, or 10-15 minutes if you omit the onions.
Other Andalucian Recipes
Almejas al Jerez or clams in sherry sauce is another delicious variation on this dish.
Gambas al Pil Pil - prawns in spicy oil.
Tony Allen - In 2004 I began my "fourth career" as a freelance writer. In my first career, after training at the Royal Military Academy Sandhurst, I ...
