Spanish clams in tomato sauce recipe

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These flavorful claims in a broth can serve as a tapas or a full meal.

  • Yield: 2 Servings
  • Cooking Time: 12 Minutes

Ingredients

  • 1½ lbs clams
  • 2 tbsp olive oil
  • 1 chopped onion
  • 4 minced garlic cloves
  • 1 tsp sweet paprika
  • ½ tsp saffron treads
  • 3 tbsp parsley
  • ½ cup white wine
  • 2 cups diced canned tomatoes
  • Salt and pepper to taste
  • 1 tsp lemon juice
  • Slices of crusty country bread
How to Make It
  1. Clean the clams thoroughly.
  2. Heat the olive oil in a skillet.
  3. Sauté the onion for 5 minutes.
  4. Add the garlic and stir for another 2 minutes.
  5. Add the paprika, saffron, salt, pepper to the skillet and stir.
  6. Add the clams and cover the skillet.
  7. Let the clams simmer for 5 minutes.
  8. Uncover the skillet and discard any unopened clams.
  9. Drizzle in the lemon juice.
  10. Serve with the crusty bread.
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