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5

Spicy Spanish Clams

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 408kcal

Ingredients

  • 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

Instructions

  • 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

Calories: 408kcal | Protein: 27g | Fat: 22g | Fiber: 5g