Spanish Manila Clam Skillet
A Spanish Manila clam skillet with green peppers, tomatoes, onion, white wine, and seafood broth. Fresh, colorful, and ready in 40 minutes.
Equipment
- Large skillet
- Measuring cups
- Measuring spoons
- Tongs
- Wooden spoon
Ingredients
- 32 small Manila clams scrubbed
- 2 tablespoons plus 2 teaspoons olive oil
- ⅓ cup yellow onion finely chopped
- 1⅓ green frying peppers finely chopped
- 3 medium tomatoes finely chopped
- ⅓ cup fish broth or bottled clam juice
- 2 tablespoons plus 2 teaspoons dry white wine
Instructions
- 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.Nutrition values
Calories: 230 kcal | Carbohydrates: 42 g | Protein: 8 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 410 mg | Sugar: 2 g