The Catalan TableMarinara Sauce with Clams
A succulent marinara sauce with fresh clams and large onions, all soaked in extra virgin olive oil for a creamy texture and a deep sea flavor.
Ingredients
Measurement units
Ingredients
- 250 gclams
- 2 large onions
- 25 mlextra virgin olive oil
- 1 white wine
- 1 literbottled water
- parsley
- salt
Nutritional Information
Per 100 g
Calories
35 kcal
Protein
2.5 g
Fat
1.6 g
Carbohydrates
2.4 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
- Leave the clams in cold salted water for about 2-3 hours to eliminate any possible sand. Make sure to change the water a couple of times to ensure all the sand is removed.
- Finely chop the onion and sauté it in a saucepan with olive oil over very low heat for about 10 minutes, until it becomes tender and translucent.
- Once the onion is translucent, increase the heat to medium-high and add the clams. Sauté them for about 3-4 minutes until they start to open.
- Once the clams are open, remove them from the pan and discard the shells, reserving only the meat.
- Reintroduce the clam meat to the pan to continue cooking.
- Add the white wine and chopped parsley to the pan with the clams. Cook over medium heat for about 2 minutes to allow the alcohol to evaporate.
- Season with salt and let it cook over medium heat for another 2 minutes so that the flavors blend well.
- Add the water to the pan and let it simmer over very low heat for about 2 hours, stirring occasionally, until a concentrated broth is formed.
- After 2 hours, when the liquid has reduced significantly, strain the broth and use it to accompany fish.
Recommendations & Tricks
- Note: This sauce is ideal for accompanying white fish like sole or gilt-head bream.
- Rinse the clams with cold water and plenty of salt, changing the water at least twice over 2 hours to ensure they release all the sand.
- Chop the onions not too finely to maintain their texture during cooking.
- Heat the extra virgin olive oil in a large skillet, and add the onions, stirring constantly over very low heat for about 15-20 minutes until they become translucent.
- Once the onions are ready, increase the heat to medium-high and add the drained clams, stirring to mix them with the onion.
- Immediately add the 1/2 cup of white wine, let the alcohol evaporate for 2-3 minutes before adding a glass of bottled water.
- Cover the skillet and cook for 5-7 minutes, or until the clams are completely open.
- If any clams do not open, discard them for safety.
- Serve the sauce hot, and if desired, garnish with freshly chopped parsley before bringing it to the table.
Original recipe
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