Spicy Spanish Clams With Tomatoes Recipes
ONE-POT SPICY CLAMS
Steam fresh clams in a tomato-and-wine broth with spicy serrano chile.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. Add the tomatoes and serrano and continue to cook until the pot is almost dry and the sauce is thick, about 3 minutes more. Add the wine, increase the heat to high and bring the mixture to a boil.
- Add the clams; cover and cook, shaking the pot occasionally, until the clams open, 7 to 9 minutes. Adjust the seasoning of the broth with a pinch of salt. Serve the clams and broth in shallow bowls with crusty bread.
SPICY SPANISH CLAMS WITH TOMATOES
Spicy and delicious tapas dish that is done in only about 25 minutes. This dish can also be served with pasta for dinner. Whether serving it as tapas or a meal, be sure to have a nice crusty bread with it to soak up the spicy sauce! Adapted from the website Spainonafork.com.
Provided by Chef PotPie
Categories Spanish
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse cleaned clams under cold running water, shake off any excess water.
- Heat oil in skillet, add onions and garlic and saute until onions are translucent, about 3 minutes.
- Add both paprikas and pepper flakes and stir around until combined, then add canned tomatoes, 1 tablespoon parsley, and salt and pepper. Simmer for 5 minutes.
- Add the clams into the pan, mix together so the clams are fully bathing in the tomato sauce, and once well mixed place a lid on the pan and lower the heat to medium-low.
- Between 6 to 8 minutes after placing the lid on the pan remove it, all the clams should be open, discard any that did not, remove the pan from the heat and serve directly from the pan, sprinkle some freshly chopped parsley on top and serve with a crusty baguette. (Or you can toss with some pasta if you prefer.).
Nutrition Facts : Calories 191.2, Fat 8.2, SaturatedFat 1.2, Cholesterol 34, Sodium 837.3, Carbohydrate 11.4, Fiber 2.2, Sugar 3.5, Protein 18.2
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- Heat the olive oil in a large pan that has a lid. Cook the onions over medium heat until they soften; don't brown them. Add the garlic and cook for another minute or two.
- Stir in the tomato paste and cook this for a minute or so, then stir in the wine. Add the clams and crush the canned tomatoes over them. Cover the pan and turn the heat to medium-high. Let the clams steam in this broth until they all open. Discard any that stay closed.
SPICY SPANISH CLAMS WITH TOMATOES TAPAS RECIPE
From spainonafork.com
Reviews 3Servings 4Cuisine SpanishCategory Appetizer
- Finely mince 3 cloves of garlic, finely dice 1/2 of an onion and rinse 1 lbs (500 g) of cleaned fresh clams under cold running water, shake off any excess water once rinsed
- Heat a fry pan with a medium heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add the diced onions & minced garlic and mix around with the oil, after 3 minutes and the onions are translucent, add in 1/2 tsp of sweet smoked Spanish paprika & 1/2 tsp of hot smoked Spanish paprika, quickly mix together until combined and then add in a 15 ounce can of diced tomatoes, 1 tbsp of freshly chopped parsley and season with sea salt & freshly cracked black pepper, mix together until well combined and let it simmer
- After simmering the tomato sauce for 5 minutes, add the clams into the pan, mix together so the clams are fully bathing in the tomato sauce, once well mixed place a lid on the pan and lower the fire to a low-medium heat
- Between 6 to 8 minutes after placing the lid on the pan remove it, all the clams should be open, discard any that did not, remove the pan from the heat and serve directly from the pan, sprinkle some freshly chopped parsley on top and serve with a crusty baguette, enjoy!
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