Unseal the clams with a knife and place them in a roasting pan.
Bake, removing the clams as they open.
Discard any unopened clams.
Chop the clam meat and reserve half of the shells.
Keep the oven on.
Heat olive oil in a small skillet over medium heat.
Add the onion and garlic, cooking and stirring until the onion is wilted and transparent, about 5 minutes.
Stir in all the remaining ingredients except the butter.
Add the clam meat and cook until heated through.
Clean the reserved shells thoroughly.
Fill each shell with the clam mixture and dot with butter.
Arrange the filled shells in the roasting pan and bake for about 10 minutes or until lightly browned.
Serve these Spanish Baked Clams with Serrano Ham hot, delighting your guests with a burst of enticing flavors.
Notes & Wine Advice
Wine Pairing:
Pair this dish with a Spanish Rioja or Tempranillo. Their medium body and fruity notes will complement the savory flavors of the Serrano ham and the richness of the clams, creating a perfect balance on the palate. Alternatively, a crisp Spanish Cava would provide a refreshing contrast to the indulgent flavors of the dish, enhancing the overall dining experience.
Rinse the clams, discarding any with cracked shells or those not closing tightly when touched.
Heat olive oil in a large skillet over medium heat.
Add the almonds and cook, stirring, until lightly browned.
Transfer the almonds to a plate.
Add the onion and garlic to the skillet, cooking and stirring until the onion is wilted and transparent, approximately 5 minutes.
In a mortar or mini-processor, mash the almonds.
Stir in the wine, clam juice, salt, pepper, and saffron.
Add the almond mixture to the skillet and cook until the liquids are absorbed, and the sauce thickens.
Add the clams, cooking and removing them to a platter as they open.
Return the clams to the skillet when all have opened, discarding any unopened clams.
Sprinkle with parsley, serving this Spanish Clams in Almond Sauce hot.
Savor the delightful marriage of flavors that almonds bring to this exquisite seafood dish.
Notes & Wine Advice
Wine Pairing:
Pair this dish with a Spanish Albariño or a crisp Sauvignon Blanc. The bright acidity of these wines will complement the richness of the almond sauce and the brininess of the clams, enhancing the overall dining experience. Alternatively, a light-bodied Spanish rosé would also be a delightful match, offering a refreshing contrast to the savory flavors of the dish.
Rinse and scrub the clams under cold running water.
Discard clams with cracked shells.
Tap any open clams gently and discard those that do not close.
Heat the olive oil in a large skillet over medium heat.
Add the onion and green peppers.
Cook for approximately 5 minutes until softened.
Reduce the heat to low and add the chopped tomatoes.
Cook for another 5 minutes until the tomatoes soften and release their juices.
Pour in the fish broth and dry white wine.
Increase the heat and bring the sauce to a gentle simmer.
Add the clams and cover the skillet.
Cook for 5–8 minutes while checking the clams regularly.
Remove each clam with tongs as soon as its shell opens.
Discard any clams that remain closed after cooking.
Return the opened clams to the skillet.
Spoon the tomato and green pepper sauce over the clams.
Serve the Spanish tomato clams immediately.
Notes & Wine Advice
Serving Suggestions
Serve Veracruz beans and rice with grilled chicken, roasted vegetables, tacos, enchiladas, or fresh tomato salsa. Avocado, cilantro, and lime wedges provide a fresh finish. Explore our Mexican recipes for more suitable dishes.
Recipe Notes
The beans should be tender but still hold their shape. Add the reserved bean liquid gradually because the finished dish should be moist rather than soupy. Chicken broth provides a richer flavor, while water keeps the seasonings and bean flavor more prominent. Browse our rice recipes for more ideas.
Variations
Use vegetable broth instead of chicken broth to make the recipe vegan and vegetarian. Replace the jalapeño with poblano pepper for a milder version or add chipotle for smoky heat. Fresh cilantro, lime juice, or diced tomatoes can be added before serving.
Wine Advice
A fresh Sauvignon Blanc complements the jalapeño and oregano. A fruity Garnacha pairs naturally with the earthy beans and cumin.
This Spanish Manila clam skillet combines fresh clams with green frying peppers, tomatoes, onion, olive oil, fish broth, and dry white wine. The clams release their briny juices as they open, enriching the vegetables and creating a light but deeply flavored sauce.
The recipe reflects the uncomplicated seafood cooking associated with Spain’s coastal regions. Fresh shellfish is paired with ripe vegetables, olive oil, and wine without heavy cream or complicated preparation. Serve the clams as an elegant appetizer or add bread, rice, or potatoes to create a complete meal.
Browse our seafood recipes for more dishes featuring shellfish, fish, vegetables, and Mediterranean flavors.
Flavor in Tomato Pepper Shellfish
The tomato pepper shellfish sauce is built gradually. Onion and green frying peppers are cooked first so they become tender and gently sweet. The tomatoes are added afterwards, allowing their juices to combine with the olive oil and softened vegetables.
Fish broth reinforces the natural seafood flavor, while dry white wine contributes freshness and acidity. When the clams open, their salty cooking juices become part of the sauce. This creates depth without requiring additional salt or artificial flavoring.
Use ripe but firm tomatoes for the best result. Overripe tomatoes can release too much water, while underripe tomatoes may produce a sauce that tastes overly sharp. Finely chopping the vegetables helps them soften within the short cooking time.
Preparing Fresh Manila Clams
Carefully inspect the clams before cooking. Discard shells that are badly cracked or broken. An open clam should close when tapped gently. If it remains open, it should not be used.
Scrub the shells under cold running water to remove sand and surface debris. Do not leave live clams soaking in fresh water because prolonged exposure can kill them. Keep cleaned clams refrigerated until the tomato and pepper sauce is ready.
The ingredients for the tomato pepper shellfish should be prepared before the clams enter the skillet. Shellfish cooks quickly, so there will not be enough time to chop vegetables or measure liquids once the shells begin opening.
Cooking the Spanish Manila Clam Skillet
Add the clams after the broth and wine have reached a gentle simmer. Cover the skillet so the steam remains inside and encourages the shells to open. Check them regularly because individual clams may finish at different times.
Remove each opened clam with tongs and place it temporarily on a clean plate. This prevents the first clams from becoming tough while the remaining shells finish cooking. Discard every clam that stays closed after the full cooking period.
Return the opened clams to the sauce only briefly. Spoon the tomatoes, peppers, and cooking liquid over the shells before transferring them to a serving bowl. Prolonged reheating can make the clam meat firm and rubbery.
The finished Spanish Manila clam skillet should contain enough sauce for dipping bread without appearing watery. Simmer the sauce uncovered for one or two minutes when it requires slight thickening.
Serving Tomato Pepper Shellfish
Serve the tomato pepper shellfish immediately with crusty bread to capture the broth beneath the clams. Steamed rice, roasted potatoes, or a fresh dish from our salad recipes also make suitable accompaniments.
Chopped parsley adds freshness and color. Smoked paprika gives the dish a recognizably Spanish warmth, while chili flakes provide gentle heat. Garlic can be added with the onion for a stronger savory base.
Cooked clams are best eaten immediately. Remove leftover meat from the shells and refrigerate it with the sauce in an airtight container. Consume it within one day and reheat it gently until thoroughly hot.
Fresh clams, softened peppers, ripe tomatoes, and aromatic wine make this Spanish Manila clam skillet a colorful and dependable example of Spanish coastal cooking.
Rinse the clams, discarding any with cracked shells or those not closing tightly when touched.
Prepare the Green Sauce:
Heat olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.
Add the onion and cook, stirring, until wilted and transparent, about 3 minutes.
Add the garlic and cook, stirring, for about 1 minute more.
Stir in the flour and cook for an additional 1 minute.
Gradually stir in the wine, followed by the broth, and then the milk.
Add the parsley, salt, and pepper.
Cook, stirring constantly, until the sauce thickens and becomes smooth.
(The sauce may be prepared ahead and reheated before adding the clams.
)
Reduce the heat to low, add the clams, cover, and cook, removing the clams as they open.
Return the clams to the dish when all have opened, ensuring that the clam meat is covered by the sauce.
Discard any unopened clams.
If using earthenware, serve this exquisite dish hot in the dish, or transfer it to a platter.
Revel in the sumptuous flavors of Las Pocholas’ Clams in Green Sauce, a delightful homage to the culinary legacy of this iconic establishment.
Notes & Wine Advice
Wine Pairing:
Pair this dish with a crisp Spanish white wine such as Verdejo or Albariño. Their acidity will complement the richness of the sauce and the brininess of the clams, enhancing the overall dining experience. Alternatively, a light-bodied Spanish rosé would also be a delightful match, adding a touch of freshness to the pairing.
Rinse the clams, discarding any with cracked shells or those not closing tightly when touched.
In a mortar or mini-processor, mash the garlic, parsley, and saffron.
Heat olive oil in a large skillet over medium heat.
Add onion, bay leaf, and chile pepper.
Cook, stirring, until the onion is wilted and transparent, about 5 minutes.
Add paprika and tomato sauce, cooking until incorporated, about 2 minutes more.
Add the clams, wine, and salt.
Cook until the clams begin to open.
Stir in the mortar mixture and cook for an additional 3 to 5 minutes.
Discard any unopened clams and the bay leaf.
Serve this delightful Botín-Inspired Clams dish hot, capturing the essence of Madrid’s culinary legacy.
Notes & Wine Advice
Wine Pairing:
Pair this flavorful clam dish with a Spanish white wine such as Verdejo or Albariño. Their crisp acidity will complement the brininess of the clams and the rich flavors of the sauce, enhancing the overall dining experience. Alternatively, a light-bodied Spanish rosé would also be a delightful match, adding a touch of freshness to the pairing.
1½dozen very small clamssuch as Manila or littleneck
Instructions
Heat olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.
Add onion and garlic, cooking until the onion is wilted and transparent, approximately 5 minutes.
Stir in all the remaining ingredients except the clams.
Cover and cook for an additional 10 minutes.
Increase the heat to medium-high.
Add the clams and cook uncovered until they open, removing each as it opens.
Return the clams to the pan when all have opened, and discard any unopened clams.
Cook, stirring occasionally, for an additional 5 minutes.
If using earthenware, serve hot in the dish, or transfer this tantalizing dish to a platter for a visually appealing presentation.
The vibrant flavors of this Devilishly Spicy Tomato-Infused Clams recipe are sure to make it a spicy seafood sensation.
Notes & Wine Advice
Wine Pairing:
Pair this spicy seafood sensation with a crisp, refreshing Spanish white wine such as Albariño or Verdejo. Their acidity will balance the heat from the chili pepper and enhance the robust tomato flavors. Alternatively, a light-bodied Spanish rosé would also complement the dish, adding a touch of sweetness to contrast with the spiciness.
Rinse the clams, discarding any with cracked shells or those not closing tightly when touched.
Prepare the Fish Broth: In a medium saucepan, bring all the broth ingredients to a boil over high heat.
Cover, reduce heat to low, and simmer for 1 hour.
Strain, reserving 1 cup of broth and discarding solids.
Heat olive oil in a large shallow earthenware casserole dish or Dutch oven over medium heat.
Add pimientos and cook, stirring, for about 2 minutes.
Transfer to a blender or food processor, reserving the oil.
In the reserved oil over medium heat, add bread and garlic.
Cook until both are golden, turning the bread once and stirring the garlic.
Transfer to the blender.
Add almonds and blend until a paste forms.
Gradually add ¼ cup of the reserved broth with the motor running, then add the remaining ¾ cup broth and wine, blending until smooth.
Heat the casserole dish over medium heat.
Strain the contents of the blender into the dish, pressing with the back of a wooden spoon to extract as much liquid as possible.
Discard the solids.
Add the chili pepper, salt, and pepper.
Arrange the clams in the dish, cover, and cook until the clams open, removing each as it opens.
Discard any unopened clams.
Taste and adjust the seasoning, then remove the casserole dish from the heat.
Stir in the aguardiente and return the clams to the dish, ensuring the clam meat is covered by the sauce.
Cover and let sit for 1 to 2 hours, stirring occasionally.
Reheat the clams in the casserole dish over medium heat until heated through.
Sprinkle with parsley.
If using earthenware, serve hot in the dish, or transfer to a platter for a captivating presentation.
Notes & Wine Advice
Wine Pairing:
Pair this elegant dish with a full-bodied Spanish white wine such as Albariño or Viura. Their rich flavors and acidity will complement the complexity of the Romesco sauce and the brininess of the clams. Alternatively, a Spanish red wine such as Rioja or Priorat would also be a delightful match, adding depth and richness to the pairing.
Rinse the clams, discarding any with cracked shells or those not closing tightly when touched.
Heat olive oil in a large shallow casserole dish or Dutch oven over medium heat.
Add onion and garlic, cooking until the onion is wilted and transparent (about 5 minutes).
Increase the heat to medium-high.
Add the clams, removing them as they open.
Return the clams to the pan when all have opened, and discard any unopened clams.
Sprinkle in flour and stir to blend.
Add paprika, parsley, wine, bay leaf, chili pepper, black pepper, and salt.
Cook, stirring, for about 5 minutes.
Discard the bay leaf.
If using earthenware, serve hot in the dish, or transfer this exquisite Spanish clam dish to a platter for a captivating presentation.
Notes & Wine Advice
Wine Pairing:
Pair this flavorful clam dish with a crisp, dry Spanish white wine such as Albariño or Verdejo. Their acidity and citrus notes will complement the brininess of the clams and the richness of the white wine sauce. Alternatively, a light-bodied Spanish rosé would also be a delightful match, adding a touch of fruitiness to the pairing.
Rinse the clams, discarding any with cracked shells or those not closing tightly when touched.
Heat a medium skillet over medium-high heat.
Add the clams and stir in the wine, paprika, and salt.
Cover and shake well.
Cook until the clams open.
Discard any unopened clams.
Serve this delightful Andalusian creation hot and savor the vibrant flavors of the region.
Notes & Wine Advice
Wine Pairing:
Pair these flavorful clams with a crisp, dry Spanish white wine such as Albariño or Verdejo. Their acidity and citrus notes will complement the brininess of the clams and the smoky sweetness of the paprika. Alternatively, a light-bodied Spanish rosé would also be a delightful match, adding a touch of fruitiness to the pairing.
Rinse the clams, discarding any with cracked shells or that do not close tightly when touched.
Heat olive oil in a medium skillet over medium heat.
Add onion and garlic, cooking until the onion is wilted and transparent (about 5 minutes).
Add clams, increase heat to high, and cook for an additional minute, stirring.
Stir in white wine and cook until reduced by half.
Reduce heat to medium, add bay leaves, lemon juice, saffron, and 2 tablespoons of parsley.
Cook, stirring periodically, until the clams open.
Discard any unopened clams and the bay leaves.
Sprinkle with the remaining 1 tablespoon of parsley and serve hot.
Notes & Wine Advice
Wine Pairing:
Pair these flavorful clams with a crisp, dry Spanish white wine such as Albariño or Verdejo. Their acidity and citrus notes will complement the brininess of the clams and the freshness of the parsley. Alternatively, a light-bodied Spanish rosé would also be a delightful match, adding a touch of fruitiness to the pairing.
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The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
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The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
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