If you love the idea of combining bold flavors with the fresh, briny sweetness of the sea, then you’re going to adore this Spicy Spanish Clams with Tomatoes Recipe. It’s a vibrant, soul-satisfying dish that brings together tender clams bathed in a rich, smoky, and slightly spicy tomato sauce. Perfect for a quick dinner or an impressive tapas option, this recipe captures the heart of Spanish coastal cooking and will have you craving seconds every time you make it.
Ingredients You’ll Need
These simple ingredients are the backbone of the dish, each playing a crucial role in layering flavor, texture, and vibrant color. They are easy to find, yet combined, they create something truly special and satisfying.
- 1 lb Fresh clams: Any type works well, just make sure they’re clean and alive for the freshest taste and best texture.
- 3 cloves Garlic: Mince finely to release that fragrant punch that wakes up the entire dish.
- 1/2 Onion: Yellow onion is preferred for its mild sweetness but any onion will do in a pinch.
- 1/2 tsp Sweet smoked Spanish paprika: Adds deep, smoky warmth without overwhelming heat—a true Spanish staple.
- 1/2 tsp Hot smoked Spanish paprika: Brings the perfect kick and smokiness; you can adjust the heat or substitute with cayenne for extra fire.
- 15 oz Canned diced tomatoes: Use fresh diced tomatoes in season for a more vibrant and fresh finish.
- 2 tbsp Extra virgin olive oil: Choose a high-quality oil to enrich the sauce with fruity, peppery notes.
- A pinch Sea salt: This basic seasoning amplifies all the other flavors beautifully.
- A pinch Black pepper: Freshly ground is best for a sharp, aromatic kick.
- Handful Fresh parsley: Adds brightness and color; basil can be used if you prefer a sweeter herbaceous note.
How to Make Spicy Spanish Clams with Tomatoes Recipe
Step 1: Prepare Your Clams
Start by giving your fresh clams a good rinse under cold running water. Use your hands to scrub their shells gently but thoroughly to remove any grit or sand. Clean clams ensure your dish tastes pure and sandy bits don’t sneak into that delicious tomato sauce.
Step 2: Sauté the Aromatics
Heat the extra virgin olive oil in a large skillet over medium heat until shimmering. Toss in the minced garlic and diced onion, sautéing them for about 3 minutes until the onion turns translucent and they release their beautiful fragrant aroma. This step creates the flavor foundation that will carry your entire dish.
Step 3: Add the Paprika Spices
Next, stir in both the sweet smoked and hot smoked Spanish paprika. Mixing these in for about 1 minute allows the oil to infuse with smoky, spicy warmth, giving the tomatoes and clams a signature Spanish flair.
Step 4: Simmer the Tomatoes
Pour in the canned diced tomatoes, then season with a pinch of sea salt and black pepper. Stir it all together and let it gently simmer over medium heat for around 5 minutes. This reduces the sauce slightly and concentrates the flavors, making every bite rich and satisfying.
Step 5: Cook the Clams
Carefully add the cleaned clams to your vibrant tomato sauce. Cover the pan with a lid and reduce the heat to medium-low. Let the clams cook for 6 to 8 minutes, just until they open. This step ensures the clams steam perfectly, absorbing all that spicy, smoky tomato goodness.
Step 6: Final Touches
Once your clams have opened, discard any that remain closed to avoid any unpleasant bites. Give the clams a gentle toss in the sauce, coating them beautifully with the rich tomato mixture. Your Spicy Spanish Clams with Tomatoes Recipe is ready!
Step 7: Garnish and Serve
Sprinkle generously with freshly chopped parsley for a burst of color and fresh, herbaceous flavor that perfectly complements the spice and sea-sweetness of the dish.
How to Serve Spicy Spanish Clams with Tomatoes Recipe
Garnishes
A handful of chopped fresh parsley not only brightens this dish visually but adds a fresh herbaceous finish that balances the smoky heat. If you like, a drizzle of good olive oil or a few lemon wedges on the side can bring an extra zing and help brighten every bite.
Side Dishes
This dish shines best with simple sides that soak up all the incredible sauce. Crusty bread or a warm baguette is ideal for mopping up every last drop. Light, garlicky roasted potatoes, or even a fresh green salad with citrus notes can round out this lovely meal perfectly.
Creative Ways to Present
Serve your Spicy Spanish Clams with Tomatoes Recipe straight from the skillet for a rustic and inviting presentation. Alternatively, arrange the clams on a large platter with sauce spooned over, surrounded by fresh bread or grilled vegetables. For entertaining, individual bowls with a sprig of parsley add a charming touch.
Make Ahead and Storage
Storing Leftovers
You can store any leftover clams and sauce in an airtight container in the refrigerator for up to 2 days. Keep in mind that the clams continue to cook slightly as they cool, so their texture might become a bit firmer.
Freezing
It’s best not to freeze clams cooked like this, as their texture often becomes chewy and less pleasant upon thawing. If you want to freeze, separate the tomato sauce only—freeze it in a sealed container for up to 2 months, then add fresh clams when reheating.
Reheating
Reheat your leftovers gently on the stove over low heat to avoid toughening the clams, adding a splash of water or broth if the sauce feels too thick. Avoid microwave reheating, as it can overcook the clams quickly.
FAQs
Can I use frozen clams for this recipe?
Fresh clams are definitely preferred for the best texture and flavor, but if using frozen, thaw them completely and cook similarly. Be aware that frozen clams can be a bit chewier after cooking.
What if I can’t find smoked Spanish paprika?
If smoked Spanish paprika is unavailable, regular paprika can be used for color, and adding a pinch of cayenne pepper will bring the heat—though it won’t have the same smoky depth that the smoked variety offers.
How do I know if the clams are fresh and safe to eat?
Fresh clams should smell like clean ocean air, have tightly closed shells or close quickly when tapped, and be free of cracks or damage. Discard any clams that don’t open during cooking to ensure safety.
Can I make this dish spicier?
Definitely! Increase the amount of hot smoked paprika or add a pinch of cayenne. For a different kind of heat, a few slices of fresh chili or a dash of chili flakes can add extra zing.
What wine pairs well with Spicy Spanish Clams with Tomatoes Recipe?
A crisp white wine like Albariño or a dry Verdejo complements the smoky, spicy tomato sauce and the ocean-fresh clams beautifully. A chilled rosé could also work well for a slightly fruitier pairing.
Final Thoughts
This Spicy Spanish Clams with Tomatoes Recipe is a fantastic way to bring a little bit of the Spanish coast right into your kitchen, with minimal fuss and maximum flavor. It’s fresh, vibrant, and just the right amount of spicy to keep everyone asking for more. Give it a try for your next dinner or tapas night – I promise it will become one of your new favorites!
Print
Spicy Spanish Clams with Tomatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Stovetop
- Cuisine: Spanish
- Diet: Halal
Description
Spicy Spanish Clams with Tomatoes is a quick and flavorful tapas dish featuring fresh clams simmered in a smoky paprika and tomato sauce. Perfect for a light dinner or appetizer, it combines the briny sweetness of clams with the warmth of smoked paprika and the freshness of parsley in under 30 minutes.
Ingredients
Clams and Sauce
- 1 lb Fresh clams (Any type of fresh clams can be used)
- 3 cloves Garlic (Mince finely for best flavor)
- 1/2 Onion (Yellow onion preferred, diced)
- 1/2 tsp Sweet smoked Spanish paprika (or regular paprika if unavailable)
- 1/2 tsp Hot smoked Spanish paprika (or cayenne as substitute, adjust to taste)
- 15 oz Canned diced tomatoes (or fresh diced tomatoes in season)
- 2 tbsp Extra virgin olive oil (high-quality recommended)
- Pinch of Sea salt
- Pinch of Black pepper
Garnish
- Handful Fresh parsley (or fresh basil if preferred)
Instructions
- Clean the Clams: Rinse the fresh clams thoroughly under cold running water, scrubbing gently with your hands to remove any sand or grit on the shells for a clean finish.
- Sauté Aromatics: Heat extra virgin olive oil in a large skillet over medium heat. Add minced garlic and diced onion and cook for about 3 minutes until the onion turns translucent and fragrant.
- Add Paprika: Stir in both sweet smoked and hot smoked Spanish paprika, mixing well for about 1 minute to deepen the flavor base.
- Simmer Tomatoes: Pour in the canned diced tomatoes with a pinch of sea salt and black pepper. Stir, then bring to a gentle simmer and cook for 5 minutes to meld the flavors.
- Cook Clams: Add the cleaned clams to the skillet, cover with a lid, and reduce the heat to medium-low. Cook for 6 to 8 minutes until the clams open up.
- Discard Unopened Clams: Check the clams carefully and discard any that remain closed after cooking.
- Coat and Garnish: Toss the opened clams gently in the sauce to coat them well, then serve the dish directly from the skillet, garnished generously with freshly chopped parsley.
Notes
- Use fresh clams for best flavor and ensure they are thoroughly cleaned to avoid grit.
- Adjust the amount of hot smoked paprika or cayenne to control the spiciness.
- If fresh tomatoes are used, reduce cooking time slightly as they soften faster.
- Serve with crusty bread to soak up the flavorful sauce.
- Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.
