Spanish Clams (Almejas a la Española)

Easy Spanish clams I “created” when I was in Valencia. Perfect as tapas, or for
group eating.

Servings: 4 people

Author:

Prep Time
2 minutes

Cook Time
15 minutes

Total Time
17 minutes

Side Dish Appetizer Tapas

Spanish

Seafood clams Shellfish

🧂 Ingredients

1 In a saucepan on medium heat add the olive oil, and when hot, add the chopped
shallot until translucent. When the shallot begins to fry you can add the garlic
and parsley and the clams. After a minute or so (but before the garlic burns)
add the white wine and give everything a good stir.
2 As the wine begins to heat up you’ll notice the clams start to open. At this
point you can add the flour and paprika and give everything a good toss. As the
clams continue to open keep agitating the pan to get the liquid inside the
shells.
3 Try the sauce and salt to taste. Toss the clams around a bit, and when all (or
almost all) of the clams are open you can pour directly into a large plate/bowl
and serve immediately.