Free Cooking Recipes

A Spanish dish, Almejas a la Marinera is clams steamed in white wine and covered with a sauce of tomatoes, onions and garlic. If clams are not available small oysters or cockles can be substituted. This dish may be served as a main course with buttered rice, cooked with a bay leaf, and a salad of lettuce and spring onions [scallions]. For a first course halve the quantities and serve with crusty rolls or French bread.

4 SERVINGS
1 lb. tomatoes
2 hard-boiled eggs
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
1.4; oz. [1 cup] fresh, coarse, white breadcrumbs
teaspoon salt
coarsely ground black pepper
4 dozen fresh, small clams in shells
15 fl. oz. [2 cups] inexpensive, dry, white wine
2 tablespoons finely chopped parsley
2 lemons, cut in wedges

Directions:

1. Put the tomatoes into a bowl. Cover with boiling water. Leave for two minutes.
2. Thin, crisp Allumettes are a variety of French, deep-fried potatoes.
3. Remove the tomatoes from the water with a slotted spoon. When they are cool enough to be handled nick the skin with a knife and peel. Chop into small pieces and set aside.
4. Separate the egg whites from the yolks. Chop the whites into small pieces. Press the yolks through a strainer or if you have a garlic crusher use it instead to sieve the yolks. Set aside.
5. Heat the oil in a medium-sized frying- pan. Add the onion and fry for 3 minutes. Lower heat, add the garlic and sauté until the onions are soft and transparent but not brown. Add the breadcrumbs, tomatoes, egg yolks, salt and 6 grindings of pepper. Stir and mash with a wooden spoon until the mixture becomes a smooth, thick purée. Set aside.
6. Place the clams in a heavy pot. Pour the wine over them and bring to the boil. Cover, reduce the heat and simmer for 10 minutes or until the clams open. Throw away any clams that have remained closed.
7. Place the clams in a deep, heated serving dish. Strain the liquid from the pan and add to the purée. Taste and adjust seasoning by adding more salt and pepper if necessary. Pour the sauce over the clams. Sprinkle with parsley and the egg whites and serve immediately. The lemon wedges should be served on a separate dish.

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