Almejas Botin translates to Clams Booty or Plunder. It sounds more appealing to use the Spanish name for this recipe. Almejas Botin is a recipe said to have originated in the Spainish restaurant Sobrino de Botin, located just outside of Madrid in the 18th century. The restaurant was founded by a French cook named Jean Botin who moved to Madrid together with his wife, a Spanish woman from Asturias. The Guinness Book of World Records notes that it is quite possible that during the 19th century, the Spanish painter Francisco Goya worked as a dishwasher in Sobrino de Botin before he reached fame. Throughout its long and fabled history a myriad of celebrities have enjoyed its delicious food including Ernest Hemingway.
It is considered by the Guinness World Book of Records as the oldest restaurant still in operation today. Here is the recipe for Almedas Botin or Clams Booty originated at the Sobrino de Botin. Enjoy or as the Spainish say “disfrutar”!
Almejas Botin (Clam Booty)
2 lbs. littleneck clams
1 bay leaf
½ hot pepper (optional)
2 cloves of garlic crushed with parsley
6 oz. dry white wine
¼ c. flour
2 tablespoons tomato paste
Brown a chopped onion along with some bay leaf and chili pepper (optional). Add tomato paste and let it cool for a few minutes. Place the littleneck clams, well washed and drained, into the mixture. Add dry white wine and paprika. Boil and add some flour. When the clams begin to open, add some garlic mashed with parsley. Once all the clams have opened, serve with a baguette.
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