Clams (Almejas En Cazuela)
Submitted by beachbum
A traditional Spanish clay pot dish of fresh clams cooked with garlic, onion, lime juice, red wine, parsley, and bread crumbs. Rustic, briny, and served straight from the cazuela to the table.
YIELD
16 servingsPREP
10 minCOOK
40 minREADY
1 hrsAlmejas en cazuela is one of those Spanish dishes that proves the best cooking is often the simplest.
Forty-eight clams get scrubbed clean, soaked to purge the sand, then cooked right in a clay pot with garlic, onion, lime juice, red wine, and a scatter of bread crumbs that melt into the broth and give it body.
The whole thing comes together fast and gets served in the same pot it was cooked in, steaming and fragrant.
This is the kind of food you’d find at a seaside taberna in Galicia, eaten with crusty bread and cold white wine.
Kitchen Tips
- Soak the clams in salted water for a full 15 minutes to purge any grit. Nothing ruins a dish faster than sandy clams.
- Use a proper clay cazuela if you have one. It holds heat beautifully and looks stunning on the table. A heavy skillet works too.
- The bread crumbs thicken the broth slightly. Don’t skip them, they’re doing more work than you’d think.
- Stir constantly once the clams go in so they cook evenly and don’t stick to the bottom.
Ingredients
Directions
Wash the clams with a brush to clean the sand out.
Soak them in water and salt for 15 minutes.
Heat the oil in a clay pot and fry the onion and garlic.
Add the drained clams and fry, stirring constantly so the clams so they don’t stick.
Add the lime juice, wine parsley, and a half cup of water.
Sprinkle with bread crumbs and let boil 5 minutes.
Add salt and serve in the same pot.
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