Quick and easy clams marinara recipe

This starter has great nutritional properties, and it’s also very quick and easy. Clams marinara are a typical dish from Galicia and are practically prepared following the same recipe that is used in other regions to cook mussels or prawns.

Cleaning the clams:

Discard those that are broken. Fill a deep bowl with water, add two tablespoons of salt and submerge the fresh clams for about two hours. Even if you have bought them already cleaned, some sand and other impurities will still appear on the surface.

The preparation:

Heat a little extra virgin olive oil in a pot, without letting it smoke. Chop and sauté the garlic and spring onion over moderate heat. Deglaze with the glass of white wine and let it boil for a few minutes so that the alcohol evaporates. Add the clams and cook over high heat for a few minutes until they have opened. Serve immediately.

Tips and tricks:

1. If you want to bind and thicken the sauce, add a teaspoon of flour or corn starch together with the wine, and stir until completely dissolved.
2. As with the mussels, discard any clams that are broken, as well as those that did not open during cooking.
3. Since to clams are normally salty enough, it’s preferable not to salt the preparation in advance and eventually correct it when serving.
4. Never discard the broth resulting from cooking shellfish, as it can serve to add a lot of flavor to other recipes.