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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

  • 2 tablespoons of olive oil
  • 1 medium onion finely chopped (approximately 2/3 cup)
  • 2 garlic cloves finely chopped
  • 2 medium tomatoes peeled and finely chopped (about 1 1/3 cups)
  • 1 tablespoon of tomato paste
  • 1 teaspoon of ground paprika
  • 1/2 cup of dry white wine
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon of finely chopped fresh flat-leaf parsley
  • 1/2 dried red chili pepper seeded and crumbled
  • 1 1/2 dozen very small clams such as Manila or littleneck

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