Clams in Tomato and Saffron Sauce

The next recipe comes from “Easy Tapas” by .  FYI this draft got lost so it was meant to be published a few weeks back.  Oh well, better late than never right?!

The recipe tagged was for Almejas a la Marinera (or Clams in Tomato and Saffron Sauce).   I picked up some small clams at Mediterranean Seafood in Windsor, I am getting quite accustom to going there with all the seafood recipes lately!  About 2 hours before cooking I took a pinch of saffron and added it to a tablespoon of water. (BTW don’t tell Al he’s getting saffron and actually give him turmeric…he doesn’t like that!  I know better so I used actual saffron).  When it came time to cook I heated some oil in a large skillet.  I added finely chopped onion and let that cook for about 3 minutes.  Then I added crushed garlic, sherry (which I learned can only be called sherry when it’s from Spain), tomato paste, fresh chopped parsley, paprika, cayenne pepper, the saffron water mixture, and some additional water.  I brought it for a boil and after 4 minutes I added the clams and covered the skillet.  While the clams were cooking I took almond slices and using my mortar and pestle, I crushed them into a powder consistency.

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When the clams had been cooking for 4 minutes I added the ground almonds, stirred, covered and let it cook for another few minutes.  I discarded the clams that didn’t open and put the rest, along with all the juices from the skillet into a serving bowl.  I served with crusty bread.

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The Verdict:  Tasty!  Pretty simple recipe (I like how fast seafood cooks).  But I have a favorite recipe for clams which I much prefer over this one.  Maybe I will share it with all of you some time!  If you want the recipe for these clams let me know in the comments!

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