Clams Sailor Style Recipes

ALMEJAS A LA MARINERA (SAILOR'S CLAMS)

Steps:

• Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, a handful of coarse salt and enough water to cover the clams. Let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells. Drain and set aside the clams.
• Then, in a deep skillet, heat the olive oil over medium-high heat. Add the onions and garlic and saute, stirring often, until golden, about 1 minute. Sprinkle in the paprika and breadcrumbs and saute a couple of minutes longer, until the ingredients are very fragrant and golden. Add the clams, white wine and clam broth. Cover and let steam for a few minutes, just until the clams open. Discard any clams that don't open.
• Check the broth for seasoning. Sprinkle with the parsley and serve the clams with their broth and some crusty sourdough bread on the side. Lemon wedges are optional.

CLAMS SAILOR STYLE

Steps:

• Soak clams in salty water for 5 hours before preparing dish, and rinse. In a large pan, sauté garlic in oil. Add parsley and clams; cover 5 to 10 minutes to open the clams. Once clams are open, add bread crumbs, salt, white wine and chile. Move pan back and forth for about 5 minutes over medium heat until sauce thickens.

LINGUINE WITH WHITE CLAM SAUCE I

Steps:

• In a large pot with boiling salted water cook linguini pasta until al dente.
• Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
• Toss pasta with clam sauce. Serve warm.

THE BEST CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
• In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
• Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
• Spoon the clam sauce over the linguini and serve.

CLAMS SAILOR STYLE

Steps:

• 1. Soak clams in salty water for 5 hours before preparing dish, and rinse.
• 2. In a large pan, saute garlic in oil.
• 3. Add parsley and clams; cover 5 to 10 minutes to open the clams.
• 4. Once clams are open, add bread crumbs, salt, white wine and chile.
• 5. Move pan back and forth for about 5 minutes over medium heat until sauce thickens.