saucepan – SeaFoodTasty

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.