Almejas A La Marinera
|Clams||6 Dozen, small sized|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Parsley bunch||1 Large|
|Olive oil||5 Tablespoon|
Presoak clams for at least an hour in two changes of water in order to rid them of sand.
Fry chopped onion slowly in hot olive oil until it begins to take on color; add tomatoes, and when sauce has thickened, season it with pepper and add clams with white wine.
When clams have all opened, stir in chopped parsley, salt to taste, and serve.