Spicy Spanish Clams

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

Spicy Spanish Clams

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 large can (28 ounces) Muir Glen Organic fire roasted tomatoes
  • 2 Tablespoons olive oil
  • 5 garlic cloves, minced
  • 1 Tablespoon smoked paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 24 littleneck or middleneck clams, scrubbed well
  • 1 Tablespoon butter
  • Lightly toasted sourdough bread, for serving

Instructions

  1. Puree the tomatoes in a food processor or blender.
  2. 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.
  3. 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.
  4. Serve with big wedges of lightly toasted sourdough bread for dipping.
Nutrition Information

Amount Per Serving Calories 408Total Fat 22gFiber 5gProtein 27g

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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.

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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…

    Reply
  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.

    Reply
    • 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.

      Reply

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