How to make Almejas a la Marinera

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Almejas a la Marinera belongs to the everyday cooking of Galicia and the Cantabrian coast, where it is made often enough that nobody needs the recipe written down. This home version keeps the seasoning direct and the portions generous, the way a Spanish family cook puts it on the table.

Almejas a la Marinera is a staple of Galicia and the Cantabrian coast, where the clams are as fresh as the coastal air. This dish is so woven into daily life that recipes are rarely needed, passed down instead through the rhythm of everyday cooking. It's a dish that appears often on the family table, where its familiar flavors bring comfort and satisfaction. The dish offers a briny embrace, with clams bathed in a rich, savory sauce. The sweetness of sautéed onions and garlic melds with the warmth of pimentón, while white wine and fish stock add depth. Generous parsley brightens each bite, all wrapped up in the silky embrace of olive oil. Serve it with crusty bread to soak up every last drop.