Almejas a la marinera – clams in white wine, garlic & parsley

Clams that open in a broth of garlic, white wine and parsley — nothing more is needed. A simple coastal classic that lives entirely on the right moment: the clams should cook only until they open, the broth staying pale and fragrant. A plate for dipping, with crusty bread and a glass of cool white wine.

Fish & Seafood Category
20 MIN Prep time
15 MIN Cook time
4 people Servings
Almejas a la marinera – clams in white wine, garlic & parsley

Preparation

Soak the clams

Soak the clams in cold salted water for 1–2 hours so they release their sand. Discard any open clams that do not close when tapped.

Make the sofrito

Finely chop the garlic and onion. Sweat them in the olive oil over gentle heat until translucent, without colouring. Stir in the flour and toast briefly.

Deglaze

Deglaze with the Caprice and let it simmer gently for a few minutes, until the alcohol has cooked off and the broth has lightly thickened. Add the bay leaf and chilli.

Open the clams

Add the drained clams to the broth, cover and steam over high heat for 4–6 minutes, until they have all opened. Shake the pot now and then. Discard any clams that stay closed.

Plating

Stir in plenty of chopped parsley and season with sea salt. Serve at once in deep plates, with baguette for dipping.

Why this wine?

The Caprice stands here both in the pot and in the glass: its flinty, saline pull extends the sea flavour of the clams, while the cool acidity keeps the garlic broth fresh and clear. A wine and a dish that seem to draw from the same mineral source.
Good to know

Tips & insights

  • Always soak the clams before cooking and discard any that are damaged or already open.
  • Never let the broth simmer too long, or the clams turn rubbery — they are done as soon as they open.
  • A tablespoon of flour in the sofrito binds the broth gently without making it heavy.
  • Be sure to have good bread on hand: the broth is half the pleasure.

The wine to pair

See all wines for this category

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