Recipes

Clams with Almond Cream Sauce

Clams with Almond Cream Sauce

Almonds are a common and flavorful ingredient in Spanish cuisine, frequently used to enhance the taste of fish and shellfish, as well as to thicken sauces. Marcona almonds, imported from Spain, are an excellent choice and readily available in the United States.
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Ingredients

  • 2 dozen small clams such as Manila or littleneck
  • 2 tablespoons of olive oil
  • 8 blanched almonds
  • 1 small onion finely chopped (approximately 1/3 cup)
  • 2 garlic cloves finely chopped
  • 1/4 cup of dry white wine
  • 3/4 cup of bottled clam juice
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • A few saffron threads
  • 1 tablespoon of finely chopped fresh flat-leaf parsley for garnish

Instructions

  • Start by rinsing the clams.
  • Discard any with cracked shells or those that do not close tightly when touched.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the blanched almonds and cook, stirring, until they become lightly browned.
  • Transfer the almonds to a plate.
  • Add the chopped onion and garlic to the skillet and cook, stirring, until the onion becomes wilted and translucent, which should take about 5 minutes.
  • In a mortar or mini-processor, mash the almonds, then stir in the wine, clam juice, salt, pepper, and saffron.
  • Add this mixture to the skillet and cook until the liquids are absorbed and the sauce thickens.
  • Add the clams and continue cooking, removing the clams to a platter as they open.
  • Return them to the skillet when all have opened.
  • Discard any clams that remain unopened.
  • Finally, sprinkle the dish with the chopped parsley and serve it hot.
  • Enjoy your Clams with Almond Cream Sauce!
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Course; Fish
Cuisine; European / Spain

Green Pepper and Tomato Clams

Green Pepper and Tomato Clams

Clams are a common ingredient in Spanish cuisine, prepared in various regional styles using local ingredients. In this recipe, tomatoes and peppers work together with onions to enhance the flavor of the clams.
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Ingredients

Serves 6

  • 4 dozen small Manila clams
  • 1/4 cup of olive oil
  • 1 small onion finely chopped (approximately 1/3 cup)
  • 2 green frying peppers finely chopped
  • 4 medium tomatoes finely chopped (about 3 cups)
  • 1/2 cup of store-bought or homemade fish broth or bottled clam juice
  • 1/4 cup of dry white wine

Instructions

  • Start by rinsing the clams.
  • Discard any with cracked shells or those that do not tightly close when touched.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the chopped onion and peppers and cook, stirring, until they become softened, which should take about 5 minutes.
  • Reduce the heat to low, add the chopped tomatoes, and continue to cook, stirring, until they soften and release their juices, which will take an additional 5 minutes.
  • Add the clams, broth, and wine, and let it simmer, removing the clams as they open.
  • Return the clams to the skillet once all have opened.
  • Discard any clams that remain unopened.
  • Serve the dish hot and enjoy your Green Pepper and Tomato Clams!
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Course; Fish
Cuisine; European / Spain

Clams in Green Herb Sauce

Clams in Green Herb Sauce

Las Pocholas, a renowned restaurant in Pamplona, was a favorite of Ernest Hemingway during the annual “running of the bulls.” Named after the six daughters of its original owner, known as Pocholo, this restaurant is famous for its clams in green sauce. While green sauce is commonly served with various types of fish in Spain, it pairs exceptionally well with clams.
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Ingredients

Yields 3-4 servings

Instructions

  • Begin by rinsing the clams.
  • Discard any with cracked shells or those that do not tightly close when touched.
  • To prepare the green sauce: Heat the olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.
  • Add the chopped onion and cook, stirring, until it becomes wilted and translucent, which should take about 3 minutes.
  • Add the garlic and cook for an additional minute.
  • Stir in the flour and cook for about 1 more minute.
  • Gradually, in stages, add the wine, then the broth, and finally the milk, while continuing to stir.
  • Add the parsley, salt, and pepper, and cook while stirring constantly until the sauce thickens and becomes smooth.
  • (The sauce can be prepared ahead and then reheated before adding the clams.
  • )
  • Reduce the heat to low, add the clams, cover, and cook, removing the clams as they open.
  • Return them to the dish when all have opened, ensuring that the clam meat is well-covered by the sauce.
  • Discard any clams that remain unopened.
  • If using an earthenware dish, you can serve the dish hot directly from it, or transfer the contents to a platter.
  • Enjoy your Clams in Green Herb Sauce!
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Course; Fish / Tapas
Cuisine; European / Spain

Botín-Style Clams

Botín-Style Clams

Casa Botín, located on the historic Cava Baja street in Madrid, holds the distinction of being the oldest restaurant in the world, according to the Guinness Book of World Records. This renowned eatery was built over an eighteenth-century inn and is a must-visit in Madrid. Among their delightful tapas, the clams are a personal favorite.
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Ingredients

Serves 4

  • 4 dozen small Manila clams
  • 2 garlic cloves finely chopped
  • 2 tablespoons of finely chopped fresh flat-leaf parsley
  • 1/8 teaspoon of crumbled saffron threads
  • 1 tablespoon of olive oil
  • 1/2 medium onion finely chopped (approximately 1/4 cup)
  • 1 bay leaf
  • 1/2 chili pepper stemmed and seeded
  • 1 teaspoon of ground bittersweet paprika preferably Spanish smoked paprika
  • 2 tablespoons of tomato sauce
  • 1/2 cup of dry white wine
  • Kosher or sea salt

Instructions

  • Start by rinsing the clams.
  • Discard any with cracked shells or those that do not tightly close when touched.
  • In a mortar or mini-processor, mash the garlic, parsley, and crumbled saffron.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the chopped onion, bay leaf, and chili pepper.
  • Cook and stir until the onion becomes wilted and translucent, which should take about 5 minutes.
  • Add the paprika and tomato sauce, and cook while stirring until they are fully incorporated, which should take approximately 2 minutes.
  • Add the clams, wine, and a pinch of salt.
  • Cook until the clams start to open.
  • Stir in the mortar mixture and continue cooking for 3 to 5 more minutes.
  • Discard any clams that remain unopened and remove the bay leaf.

Notes & Wine Advice

Serve the dish hot. Enjoy!
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Course; Fish / Tapas
Cuisine; European / Spain

Grilled Clams and Sliced Shrimp Tapas

Grilled Clams and Sliced Shrimp Tapas

This traditional tapa featuring clams, shrimp, shallots, and garlic is best enjoyed immediately after preparation.
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Ingredients

Serves 4 to 6

Instructions

  • Position a broiler rack about 4 inches from the heat source and preheat the broiler.
  • If you prefer easier cleanup, you can cover the broiler pan with foil.
  • Place the sliced shrimp on the broiler pan and broil them for a few minutes until they turn pink.
  • Arrange the broiled shrimp on a platter, season with salt, sprinkle with the shallots, and drizzle with 1 tablespoon of olive oil.
  • Heat the remaining 5 tablespoons of olive oil in a large skillet over medium heat.
  • Add the clams, cover the skillet, and cook, stirring occasionally.
  • Transfer the clams to the platter as they open.
  • Discard any clams that remain unopened.
  • In the same oil, still over medium heat, add the sliced garlic and chili pepper.
  • Cook and stir until the garlic turns lightly golden.
  • Pour this mixture over the shrimp and clams.
  • Serve the dish hot and enjoy!
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Course; Fish / Tapas
Cuisine; European / Spain

Spicy Tomato Clams

Spicy Tomato Clams

For those who enjoy a spicy twist to their meals, this Spicy Tomato Clams recipe is a delightful choice. Dried red chili peppers add an extra kick to the tomato sauce, making it a fiery yet flavorful dish.
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Ingredients

Serves 4 to 6

Instructions

  • Heat the olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.
  • Add the chopped onion and garlic and sauté, stirring, until the onion becomes wilted and translucent, which should take about 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 one as it opens.
  • Return any clams that have opened to the pan, and discard any unopened clams.
  • Cook, stirring occasionally, for an extra 5 minutes.
  • If using an earthenware dish, you can serve the dish hot directly from it, or transfer the contents to a platter.
  • Enjoy!
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Course; Fish / Tapas
Cuisine; European / Spain

Clams in Romesco Sauce

Clams in Romesco Sauce

Almejas Romesco
Romesco pepper sauce, originating from the region of Tarragona, has a long history and is traditionally served as an accompaniment for grilled shellfish or mixed seafood dishes. This version of Almejas Romesco features small clams and a flavorful Romesco sauce with a touch of aguardiente or grappa.
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Ingredients

Serves: 4 to 6

Fish Broth:

Clams:

  • 2 dozen very small clams such as Manila or littleneck
  • 2 pimientos cut into thin strips
  • ½ cup of red wine vinegar
  • 1 bay leaf

Romesco Sauce:

Instructions

  • Rinse the clams thoroughly.
  • Discard any clams with cracked shells or those that do not tightly close when touched.
  • Prepare the fish broth by placing all the broth ingredients in a medium saucepan and bringing them to a boil over high heat.
  • Cover the saucepan, reduce the heat to low, and simmer for 1 hour.
  • Pass the broth through a strainer, reserving 1 cup of broth and discarding the solids.
  • Heat the olive oil in a large shallow earthenware casserole dish or Dutch oven over medium heat.
  • Add the pimientos and cook, stirring, for about 2 minutes.
  • Transfer the pimientos to a blender or food processor, reserving the oil.
  • In the reserved oil over medium heat, add the bread and garlic.
  • Cook, turning the bread once and stirring the garlic, until both are golden.
  • Transfer them to the blender.
  • Add the almonds and blend until a paste forms.
  • With the motor running, gradually add ¼ cup of the reserved broth until well blended.
  • Add the remaining ¾ cup broth and the wine, blending until the sauce is smooth.
  • Heat the casserole dish over medium heat.
  • Pass the contents of the blender through a fine-mesh strainer into the dish, pressing with the back of a wooden spoon to extract as much liquid as possible.
  • Discard the solids.
  • Add the chile pepper and season with 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 or grappa and return the clams to the dish, ensuring the clam meat is covered by the sauce.
  • Cover and let the dish sit for 1 to 2 hours, stirring occasionally.
  • Reheat the clams in the casserole dish over medium heat until they are heated through.
  • Sprinkle with the chopped parsley.
  • If using earthenware, serve hot in the dish, or transfer to a platter.

Notes & Wine Advice

Enjoy this wonderful dish of clams in Romesco sauce with the distinctive flavors of Spain.
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Course; Fish / Tapas
Cuisine; European / Spain

Clams in White Wine Sauce

Clams in White Wine Sauce

Almejas a la Marinera
In Spain, tiny clams known as coquinas are favored for this dish, and a typical order includes about 50 of them. Since coquinas are hard to find in the United States, you can substitute the smallest clams available to you.
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Ingredients

Serves: 4 to 6

Instructions

  • Begin by rinsing the clams thoroughly.
  • Discard any clams with cracked shells or those that do not tightly close when touched.
  • In a large shallow casserole dish or Dutch oven, heat the olive oil over medium heat.
  • Add the chopped onion and garlic, and cook while stirring until the onion becomes translucent, which should take about 5 minutes.
  • Increase the heat to medium-high.
  • Add the clams to the pan, removing them as they open.
  • Return any unopened clams to the pan once all have opened.
  • Discard any clams that remain closed.
  • Sprinkle the flour into the pan and stir to combine.
  • Add the paprika, chopped parsley, white wine, bay leaf, chile pepper, black pepper, and a pinch of salt.
  • Cook while stirring for about 5 more minutes.
  • Discard the bay leaf.

Notes & Wine Advice

If you’re using an earthenware dish, you can serve the dish hot in the same dish, or you can transfer it to a platter.
Enjoy this delightful Spanish dish of clams in a white wine sauce, perfect for sharing as a tapa or appetizer.
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Course; Fish / Tapas
Cuisine; European / Spain

Clams, Andalusian Style

Clams, Andalusian Style

Almejas Estilo Andaluz
Andalusian cuisine is known for its simplicity and the use of ingredients that elevate the flavors of the dish. In this recipe, the star ingredient is paprika, so be sure to use high-quality sweet Spanish paprika for the best results.
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Ingredients

Serves: 6 to 8

  • 4 dozen small clams such as Manila or littleneck
  • ¼ cup of dry white wine
  • 1 tablespoon of ground sweet paprika such as Spanish smoked
  • Kosher salt or sea salt

Instructions

  • Begin by rinsing the clams thoroughly.
  • Discard any clams with cracked shells or those that do not tightly close when touched.
  • Heat a medium skillet over medium-high heat.
  • Add the clams and stir in the white wine, sweet paprika, and a pinch of salt.
  • Cover the skillet and shake it well.
  • Cook until the clams open.
  • Remove any clams that remain unopened and discard them.
  • Serve the clams hot.

Notes & Wine Advice

Enjoy this Andalusian-style clam dish that beautifully highlights the flavors of the region with the addition of sweet paprika.
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Course; Fish / Tapas
Cuisine; European / Spain

Clams Fisherman Style

Clams Fisherman Style

Almejas Pescador
This recipe offers a delightful and traditional way to prepare clams, featuring a sauce known for its vibrant color often referred to as "salsa verde" or "green sauce" in Spain. It is said that this dish was first created by fishermen on their way back to the port, making it a popular and delicious choice.
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Ingredients

Serves: 6 to 8

  • 4 dozen small clams such as Manila or littleneck
  • ¼ cup of olive oil
  • ½ cup of finely chopped onion
  • 3 garlic cloves finely chopped
  • ½ cup of dry white wine
  • 2 bay leaves
  • 1 tablespoon of fresh lemon juice
  • Several threads of saffron crumbled
  • 3 tablespoons of finely chopped fresh flat-leaf parsley

Instructions

  • Start by rinsing the clams thoroughly.
  • Discard any clams with cracked shells or those that do not tightly close when touched.
  • Heat the olive oil in a medium skillet over medium heat.
  • Add the finely chopped onion and garlic.
  • Cook, stirring, until the onion becomes wilted and transparent, which should take about 5 minutes.
  • Add the clams, increase the heat to high, and cook for an additional minute, stirring constantly.
  • Stir in the white wine and cook until it is reduced by half.
  • Reduce the heat to medium, add the bay leaves, lemon juice, crumbled saffron, and 2 tablespoons of the chopped parsley.
  • Cook, stirring occasionally, until the clams open.
  • Remove any clams that remain unopened and discard the bay leaves.
  • Sprinkle the dish with the remaining 1 tablespoon of parsley and serve the clams hot.

Notes & Wine Advice

Enjoy this classic Clams Fisherman Style recipe with its flavorful and vibrant “green sauce.”
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Course; Fish / Tapas
Cuisine; European / Spain