SPICY SPANISH CLAMS WITH TOMATOES
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb fresh clam
- 3 garlic cloves, finely minced
- 1⁄2 onion, finely chopped
- 1⁄2 teaspoon sweet smoked spanish paprika
- 1⁄2 teaspoon hot smoked spanish paprika
- 1⁄2 teaspoon red pepper flakes
- 15 ounces diced tomatoes
- 2 tablespoons extra virgin olive oil
- 1⁄3 cup parsley, chopped, divided
- 1 pinch sea salt
- 1 pinch black pepper
directions
- Rinse cleaned clams under cold running water, shake off any excess water.
- Heat oil in skillet, add onions and garlic and saute until onions are translucent, about 3 minutes.
- Add both paprikas and pepper flakes and stir around until combined, then add canned tomatoes, 1 tablespoon parsley, and salt and pepper. Simmer for 5 minutes.
- Add the clams into the pan, mix together so the clams are fully bathing in the tomato sauce, and once well mixed place a lid on the pan and lower the heat to medium-low.
- Between 6 to 8 minutes after placing the lid on the pan remove it, all the clams should be open, discard any that did not, remove the pan from the heat and serve directly from the pan, sprinkle some freshly chopped parsley on top and serve with a crusty baguette. (Or you can toss with some pasta if you prefer.).
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RECIPE SUBMITTED BY
Chef PotPie
Southworth, Washington
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington.
I LOVE to cook and bake nearly everything!
I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow.
Oh, and I hate cilantro, too. :)