Clams a la marinera with tomato

I adore the Marinated clams. It is true that it is a colorful dish and that many times people reserve for special occasions such as Christmas, day of the Lovers, so it is also an idea to put as a starter this next November 1, day of All Saints. We can accompany it with a very rich salad with tender shoots of lettuce, avocado, walnuts and goat cheese with a good splash of good quality olive oil and enjoy!

The key to this dish is to use good quality clams, so that its flavor and texture are rich. The Japanese variety clams are not expensive and they are large, they are already raised in Spain and if you buy them in a trusted fishmonger they will not have land and their meat will be tasty and firm.

Whenever you use clams, remember that we must leave them in soak submerged in cold water at least 30 minutes so that they release any remaining dirt they may have inside. And then, we must take them with our hands and pass them under the tap. If we overturn the container to drain them, the sand that they had released will fall back on top.

And, of course, we cannot forget about bread. A good bread to dip in the sauce is a must!

It is a very interesting dish because it is easy, fast and can be prepared with in advance and transport perfectly in tupper. What more could you ask for? You can also do it with screeches o cockles, although it will not be the same, but they will not work badly.

Clams a la marinera with tomato

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A luxury dish: clams a la marinara with tomato. Ideal to surprise our guests with an easy, fast starter that we can prepare in advance. Don't forget to have a good slice of bread on hand to dip in the sauce!

• Irene Arcas

• Kitchen: Spanish
• Recipe type: seafood
• Calories: 200
• Rations: 6

• Preparation time: 30M
• Cooking time: 22M
• Total time: 52M

Ingredients

• 750 g of clams
• 70 g of extra virgin olive oil
• 100 g onion
• 2 cloves of garlic
• 1 tablespoon of flour or cornstarch bread
• 100 g of white wine
• 100 g of water
• The juice of half a lemon
• 50 g tomato sauce (homemade fried tomato)
• salt to taste
• pepper to taste
• half a cup of chopped parsley leaves

Preparation

1. We put the clams in water and salt for a minimum of half an hour, so that they loosen the earth. We rub against each other and rinse them well under running cold water. We put them in the basket and reserve.

2. We put the oil, onion and garlic in the glass to make the sauce, and crush 5 seconds, speed 5 and then we program 8 minutes, temperature 120, spoon speed.

3. Next, we add the flour, the tomato, the wine, the water, the lemon juice, the pepper and the salt, we introduce the basket with the clams sprinkled with a little chopped parsley, season and program 15 minutes, Varoma temperature, speed 2.

4. We check that the clams have been opened, if not, we program a few more minutes.

5. We remove the basket and pour the contents into a serving dish. We rectify the salt point, and pour the sauce over the clams and serve very hot, garnishing them with the rest of the chopped parsley.

Notes

If we want to make more clams, we put all of them in the Varoma container, and we make the rest of the recipe the same, taking into account that we must leave space for when the clams are opened.

Adapt this recipe to your thermomix model