Sailor's clams (almejas a la marinera)

Name: Sailor's clams (almejas a la marinera)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 500 g pack True Tide White Shell Clams; 2 tbsp extra virgin olive oil; 1 small shallot, finely chopped; 2 clove/s garlic, finely sliced; 1 tsp plain flour; 150 ml dry white wine or sherry (Albariño is ideal); 1 bay leaf (optional); 25 g pack flat leaf parsley, finely chopped; ½ lemon, juice (optional); 1 Crusty sourdough or ciabatta, to serve

“This is a dish rooted in Spain’s coastal regions, often prepared by fishermen, and always takes me back to beach holidays in the sunshine. Don’t forget a hunk of bread to soak up that sauce!”

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Serves2
CourseStarter
Prepare5 mins
Cook10 mins
Total time15 mins

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500g pack True Tide White Shell Clams
2 tbsp extra virgin olive oil
1 small shallot, finely chopped
2 clove/s garlic, finely sliced
1 tsp plain flour
150ml dry white wine or sherry (Albariño is ideal)
1 bay leaf (optional)
½ x 25g pack flat leaf parsley, finely chopped
½ lemon, juice (optional)
1 Crusty sourdough or ciabatta, to serve

Defrost the clams according to pack instructions. Heat the oil in a wide pan over a medium heat and cook the shallot and garlic gently until softened. Stir in the flour and let it cook for a moment, then add the wine and let it cook for a further 30 seconds. Add the clams (discard any open ones) to the pan with the bay leaf, cover, then cook for 3-5 minutes until they open (discard any that don’t).
Once open, take the pan off the heat, sprinkle with the parsley and add a squeeze of lemon juice, if you like. Serve from the pan with warm bread to soak up the sauce – plus a chilled glass of wine or sherry.

Typical values per serving when made using specific products in recipe