Spicy Spanish Clams

No ratings yet

This post may contain affiliate links.

Spicy Spanish Clams

I’ve been dreaming about these clams simmered in spicy, garlicky tomato sauce ever since having them at a local tapas place last month. The rest of our meal was just ok, but the clams were outstanding – I wanted to drink the leftover sauce right from the plate. It was one of those meals that I immediately knew I had to put my own spin on at home.

I gave my version a more sultry, smokey flavor by using fire roasted tomatoes and a big shake of smoked paprika and rounded it out with a big pat of butter. Served with wedges of sourdough bread for soaking up the extra sauce and a big plate of garlicky green beans, this is the kind of meal you’ll happily linger over for hours.

spicy clams
Sopa de Almejas at Barcelona Restaurant in Albany, NY

Spicy Spanish Clams 1

Spicy Spanish Clams

No ratings yet
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 408kcal
Author: Lauren Keating (Healthy-Delicious.com)


  • 1 large can 28 ounces Muir Glen Organic fire roasted tomatoes
  • 2 Tablespoons olive oil
  • 5 garlic cloves minced
  • 1 Tablespoon smoked paprika
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon cayenne pepper
  • 24 littleneck or middleneck clams scrubbed well
  • 1 Tablespoon butter
  • Lightly toasted sourdough bread for serving


  • Puree the tomatoes in a food processor or blender.
  • Heat the olive oil in a large pan set over medium-high heat. Add the garlic; cook 2-3 minutes or until light golden brown and very fragrant. Pour in the tomato puree, smoked paprika, red peppers, and cayenne. Reduce heat to low and let simmer.
  • Meanwhile, bring a large pot of water to a boil. Add the clams in a single layer (work in batches if necessary) and cook until they pop open – about 5-8 minutes. Stir 1 cup of the cooking liquid and the butter into the sauce to thin it out a bit. Add the cooked clams in their shells; simmer 5 minutes.
  • Serve with big wedges of lightly toasted sourdough bread for dipping.
Nutrition Facts
Spicy Spanish Clams
Amount Per Serving
Calories 408 Calories from Fat 198
% Daily Value*
Fat 22g34%
Fiber 5g21%
Protein 27g54%
* Percent Daily Values are based on a 2000 calorie diet.


By on June 18th, 2013

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

5 thoughts on “Spicy Spanish Clams”

  1. Hi, I love your Clam dish…I always miss this dish while I & husband’re on travel. Most of the rest. they are not sastisfay me as I cook it myself. I will give a try on your style…

  2. My mouth is watering reading your post. I cannot wait to try this recipe. I am wondering, could you use mussels instead of clams, or maybe a thinly slides calamari steak? I cam here from Triberr and look forward to many more recipes.

    • Welcome!! I think it would be delicious with mussels! I’m not sure about the calamari though, really more for aesthetic purposes though (without the shells, it won’t be much to look at). A mix of all three might be nice though.


Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.