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    You are in: Home / Recipes / Clams Smoked Paprika Recipe
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    Clams Smoked Paprika

    Clams Smoked Paprika. Photo by Rinshinomori

    1/1 Photo of Clams Smoked Paprika

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    0 mins

    5 mins

    Rinshinomori's Note:

    I love saltwater clams cooked in many styles. The biggest factor in cooking clams is to not overcook. As soon as they are opened, they are done. Get rid of any clams that do not open because they are dead before cooking. In this recipe, I am using smallish, about 1 1/4 inch diameter clams or cockels. If you are using larger or smaller clams, adjust the number of clams accordingly. This recipe goes great with crusty French bread for dipping in the cooking sauce and crisp dryish white wine or dry rose.

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    Units: US | Metric


    1. 1
      Scrub clean clams with water.
    2. 2
      In a wide but shallow pan with a lid, place all ingredients except the clams and parsley and cook until butter melts in medium high heat.
    3. 3
      Place all the clams in the same pan and gently mix in the sauce and turn the heat to high.
    4. 4
      Cover with lid and cook only until clams open up, about 4-5 minutes. Toss any clams that do not open up.
    5. 5
      Toss in minced parsley and serve.

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    Nutritional Facts for Clams Smoked Paprika

    Serving Size: 1 (72 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 241.8
    Calories from Fat 208
    Total Fat 23.1 g
    Saturated Fat 14.6 g
    Cholesterol 61.0 mg
    Sodium 167.0 mg
    Total Carbohydrate 2.2 g
    Dietary Fiber 0.3 g
    Sugars 0.5 g
    Protein 0.5 g

    The following items or measurements are not included:

    baby clams

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