📝 About This Recipe
Transport yourself to the sun-drenched shores of Galicia with this classic Spanish tapa that celebrates the purity of fresh seafood. Plump, briny clams are gently steamed in a fragrant bath of dry Spanish white wine, high-quality olive oil, and toasted garlic, creating a 'caldo' that is as addictive as the shellfish itself. This dish is a masterclass in Mediterranean simplicity, relying on the harmony of sea salt, bright citrus, and aromatic herbs to create a truly unforgettable dining experience.
🥗 Ingredients
The Shellfish
- 2 pounds Fresh Littleneck or Manila Clams (scrubbed and purged of sand)
- 4 cups Cold Water (for the purging process)
- 2 tablespoons Sea Salt (for the soaking water)
The Aromatics and Liquid
- 3 tablespoons Extra Virgin Olive Oil (use a high-quality Spanish oil if possible)
- 4 pieces Garlic Cloves (thinly sliced into 'chips')
- 1 piece Shallot (finely minced)
- 1/2 cup Spanish Albariño or dry White Wine (dry and crisp)
- 1 piece Dried Bay Leaf (fresh is also excellent)
- 1/2 teaspoon Pimentón de la Vera (Sweet Spanish Paprika) (adds a subtle smoky depth)
- 1/4 teaspoon Red Chili Flakes (optional, for a hint of heat)
The Finish
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Unsalted Butter (cold, to emulsify the sauce)
- 1/2 piece Lemon (juiced)
- 4 pieces Lemon Wedges (for serving)
- 1 loaf Crusty Baguette (sliced and toasted)
👨🍳 Instructions
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1
Begin by purging the clams. Dissolve 2 tablespoons of sea salt in 4 cups of cold water. Submerge the clams in the salt water for 20-30 minutes; this encourages them to spit out any internal sand or grit.
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2
Lift the clams out of the soaking water (don't pour them into a colander, or the sand will fall back over them) and scrub the shells under cold running water. Discard any clams that are cracked or stay open when tapped.
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3
In a large, heavy-bottomed skillet or a wide pot with a tight-fitting lid, heat the extra virgin olive oil over medium heat.
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4
Add the sliced garlic chips to the oil. Sauté for 1-2 minutes until they turn a light golden brown and become fragrant. Watch carefully so they do not burn.
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5
Stir in the minced shallots and cook for another 2 minutes until translucent and soft.
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6
Add the pimentón (paprika), chili flakes (if using), and the bay leaf. Stir for 30 seconds to toast the spices and release their oils.
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7
Increase the heat to medium-high and pour in the Albariño wine. Let it bubble and reduce slightly for about 1 minute to cook off the raw alcohol scent.
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8
Add the cleaned clams to the pot in an even layer. Immediately cover with the lid to trap the steam.
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9
Steam the clams for 5-7 minutes. Shake the pan occasionally without opening the lid to ensure even cooking.
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10
Remove the lid. Use tongs to transfer the clams that have opened into a warm serving bowl. Discard any clams that remain tightly closed after 8 minutes.
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11
With the heat still on, whisk the cold butter and lemon juice into the remaining liquid in the pan. This will create a slightly thickened, glossy sauce.
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12
Stir in the chopped parsley, then pour the hot sauce and garlic bits directly over the clams in the bowl.
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13
Serve immediately while steaming hot, accompanied by lemon wedges and plenty of crusty bread.
💡 Chef's Tips
Never skip the purging process; even 'pre-cleaned' clams can hide sand that ruins the texture of the sauce. Use a wide pan rather than a deep pot so the clams sit in a shallow layer, ensuring they all open at roughly the same time. If you don't have Albariño, a dry Fino Sherry or a crisp Sauvignon Blanc are excellent substitutes. Avoid adding extra salt to the sauce until the end; the clams release their own salty 'liquor' which is usually seasoning enough. If you want a richer sauce, whisk in an extra tablespoon of butter at the very end off the heat.
🍽️ Serving Suggestions
Pair with a chilled glass of Galician Albariño or a dry Spanish Rosado. Serve as part of a traditional Tapas spread alongside Patatas Bravas and Gambas al Ajillo. Provide a large empty bowl on the table for guests to discard their shells. Ensure the bread is toasted with a little olive oil to stand up to the delicious broth. For a main course, serve the clams and their sauce over a bed of linguine or angel hair pasta.