Clams Marinera Recipe: Authentic Galician Seafood Classic 2026

Clams marinera are a classic of the most traditional Galician cooking. Essential at the fiestas of that region, this dish is as easy to make as it is exquisite — and it comes together in barely twenty minutes of cooking.

As tends to happen with recipes that have been passed down from generation to generation, every cook gives this dish a personal touch. Some add a couple of tablespoons of tomato sauce, some add a few slices of chilli for a little heat, some blend the sauce before opening the clams. What never changes is the base: a sofrito of onion, flour to thicken and a touch of paprika.

Really, the only secret here is choosing good produce — clams that are very fresh and of good quality. The babosa variety is the most appropriate for this dish because of its size and meatiness, although it is not exactly cheap, which turns this into a luxury reserved for special occasions. They can, however, be prepared perfectly with any other variety of clam you find at the market.

Ingredients for Clams Marinera

This quantity serves 4 people as a starter.

• 1 kg clams (babosa variety if you can get them)
• Salt
• 1 large onion
• 2 garlic cloves
• 4 tablespoons extra virgin olive oil
• 1 tablespoon flour
• 1 glass white wine
• 1 glass water
• 1 teaspoon sweet paprika
• 1 bay leaf
• Fresh parsley

How to Make Clams Marinera Step by Step

1. Soak the clams

First, wash 1 kg of clams under the tap and discard any that are broken. Submerge them in cold water with 1 tablespoon of salt and keep them in the fridge for 2-3 hours so they release any sand they may be carrying. Change the soaking water every half an hour.

2. Make the sofrito

Finely chop 1 onion and 2 garlic cloves and sweat them over medium heat in a wide casserole with 4 tablespoons of extra virgin olive oil. Add a pinch of salt as well, but cautiously, since the clams will also bring saltiness to the stew.

3. Add the flour

When the onion starts to take on colour, add 1 tablespoon of flour and mix well. Cook for 1 or 2 minutes so that the flour loses its raw taste.

4. Pour in the white wine

Pour 1 glass of white wine into the casserole and let it evaporate.

5. Add the water, paprika and bay

Next, add 1 glass of water (the same size as the wine glass), 1 teaspoon of sweet paprika and 1 bay leaf. Stir so that all the ingredients come together and cook for about 5 minutes over low heat, until the sauce thickens slightly.

6. Add the clams and cover

Once the sauce is ready, add the well-drained clams to the casserole, put the lid on and raise the heat a little so that they open in the sauce.

7. Let them open

In 2-3 minutes practically all of them will have opened. If any stay closed, take them out. Taste for salt and add more if it needs it.

8. Add the parsley

Chop the fresh parsley, scatter it over the clams and give them a couple of turns.

9. Serve

Serve the clams marinera freshly made, which is when they are at their very best.

Tips for the Best Clams Marinera

Choosing the clams

Go for clams that are very fresh and of good quality — that is the only real secret. The babosa variety is the most appropriate because of its size and meatiness, but any other variety you find at the market will work perfectly well.

Variations on the classic

Every cook gives this dish a personal touch. You can add a couple of tablespoons of tomato sauce, a few slices of chilli for a little heat, or blend the sauce before opening the clams. Whatever you change, keep the base intact: sofrito of onion, flour to thicken and a touch of paprika.

How to serve it

This is a perfect dish to serve as a starter at a celebration, although nothing stops you enjoying it on any ordinary day, because it is very simple. It is essential to serve these clams freshly made and accompanied by good bread, so as not to leave a single drop of the delicious sauce.

30 Best Recipes I Love Making at Home

If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.

Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.

For easy breakfasts and lighter meals, I often make these fluffy Oatmeal and Banana Pancakes recipe, a satisfying Stuffed Sweet Potato recipe, or these fresh Eggs Stuffed with Avocado and Salmon recipe. When I need a gluten-free pantry staple, I also like preparing this simple Gluten-Free Rice Flour recipe.

When I’m in the mood for tapas and Mediterranean flavors, I usually rotate between this bold Basque Tuna with Tomato recipe, crispy Patatas Bravas Air Fryer recipe, creamy Tirokafteri Greek Dip Sauce recipe, and refreshing Burrata Salad with Tomato and Pesto recipe. I also love serving this crisp Italian Vitello Tonnato recipe when I want something a little more special.

For hearty lunches and cozy dinners, I always recommend this comforting Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, rich Italian Bolognese Sauce recipe, and creamy Chicken Croquettes in Thermomix recipe. If I want something more filling, I’ll often make this baked Greek Pastitsio Pie recipe, rustic Potatoes and Squid Stew recipe, or the ultra-comforting French Boeuf Bourguignon recipe.

Whenever I’m craving street food or party-style dishes, I usually make this juicy Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, flavorful Mexican Pork Carnitas recipe, or these crunchy Korean Hobak Jeon recipe. I also like serving these easy Air Fryer Zucchini Rings recipe as a simple appetizer or snack.

And if I’m putting together drinks and a full menu for guests, I’ll often pair dinner with this refreshing Original Cuban Mojito recipe, this bold Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To round everything out, I love adding this tangy French Remoulade Sauce recipe on the side or finishing the table with this striking Mediterranean Black Rice with Squid recipe.

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Over the years of testing and refining recipes in my own kitchen, I’ve learned that the best dishes combine simplicity, reliable techniques, and bold flavor.

The recipes in this collection are the ones I personally return to again and again—whether I’m cooking a quick meal for myself or preparing something special for friends and family.

For dessert, the rich and silky Orange Chocolate Mousse Recipe is one I often make when I want something elegant but easy. Another sweet favorite is the caramelized Trdelnik Slavic Pastry Recipe, inspired by the famous Central European chimney cake. If you enjoy baking, learning how to make syrup for better texture in desserts is useful, and my Inverted Sugar Recipe explains exactly how I prepare it in my own kitchen.

When I want something fresh and simple, I usually turn to the classic Italian Caprese Salad Recipe or a perfectly cooked Simple Poached Egg Recipe. For heartier comfort meals, I often recommend the satisfying Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the quick weeknight favorite One Pot Pasta Recipe.

I also love sharing traditional dishes from around the world, including the authentic Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the classic Spanish Cochifrito Segovian Fried Pig Recipe.

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For anyone avoiding wheat, my comforting Gluten-Free Lasagna Recipe proves that classic baked pasta dishes can still be rich, cheesy, and incredibly satisfying without gluten.

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