As the weight cannot be calculated, it is better to count by units, according to size, from six to twelve per serving. The clams are covered with fresh water for a few hours. They are taken one by one without stirring the water and are transferred to another container in which there is plenty of water. A large spoonful of salt is poured on top and they sink in by hand. So there is no sand left. Here we explain how to prepare the clams a marinera.
Ingredients:
- Large clams.
- 2 tomatoes.
- 2 onions.
- 3 clove of garlic.
- Parsley.
- 1 cup of oil.
- Ground white pepper.
You will need to:
- Large clams.
- 2 tomatoes.
- 2 onions.
- 3 clove of garlic.
- Parsley.
- 1 cup of oil.
- Ground white pepper.
Steps to follow to make this recipe:
- In a clay pot or small pan, with two handles similar to a seafood saucepan, add the oil.
- When it is hot, add the carved onions and, when they are half browned, add the garlic, also cut into small pieces.
- When these take color, add the peeled and carved tomatoes.
- When the tomatoes start to boil, the clams are removed from the water and incorporated into the casserole or pan.
- Once in it, cover the clams a la marinera and leave over a low heat for ten minutes. They are then sprinkled with the chopped parsley and ground pepper and left for a few more minutes.
- They are rectified with salt, leaving them to taste. The clams are served a la marinera in the same casserole or frying pan.
Tips.
- If the clams are fresh, much better.