Almejas a La Marinera

Ingredients

Clams

2 pounds, cleaned

Olive oil

3 tablespoons

Onion

1 medium, finely chopped

Garlic

4 cloves, minced

Tomatoes

2 cups, chopped (fresh or canned)

White wine

1 cup (preferably a dry variety)

Fresh parsley

1/4 cup, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. Begin by cleaning the clams thoroughly under cold running water to remove any sand or grit. Soaking them in salt water for 30 minutes can also help with this process.
2. In a large pan, heat the olive oil over medium heat until shimmering.
3. Add the finely chopped onion and minced garlic to the pan. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 5 minutes.
4. Stir in the chopped tomatoes and continue to cook for another 5 minutes, allowing them to break down and release their juices.
5. Pour in the white wine, bringing the mixture to a gentle simmer to allow the flavors to meld.
6. Carefully add the cleaned clams to the pan, cover with a lid, and cook for 10-15 minutes, or until the clams have opened. Discard any clams that remain closed after cooking.
7. Season the dish with salt and pepper to taste, and gently fold in the chopped parsley for a fresh finish.
8. Serve the clams hot, spooning the sauce over them, accompanied by crusty bread to soak up the delicious sauce.