Spanish Style Clams Recipes

SPANISH CLAM SOUP

Steps:

• In a large pot, bring wine, 3 cups water, and thyme to a boil; add clams. Cook, covered, until clams open, transferring them to a bowl with a slotted spoon as they do, 5 to 8 minutes. Discard any clams that have not opened; cover bowl. Let broth cool 5 minutes, then pour through a fine-mesh strainer into a container (you should have about 4 cups).
• In another large pot, heat oil over medium. Add parsnips, bell pepper, ham, chile, and garlic; cook, stirring occasionally, until golden brown. Reduce heat to medium-low; cook, stirring often, until parsnips are soft, 10 to 15 minutes. Add paprika, clam broth, and clams. Heat through and serve, with bread.

SPANISH-STYLE CLAMS

Steps:

• Wash the clams thoroughly under cold running water. Discard any clams that do not close when tapped.
• Heat the oil and garlic over a medium heat in a large saucepan and cook until the garlic is golden brown and the oil is infused with the flavour of the garlic. Remove the garlic slices.
• Add the onion and fry for 1 minute, or until softened. Add the flour and paprika and stir to combine. Pour in the wine and 8 tbs water and bring to the boil.
• Season with salt and pepper and add the clams. Cover and cook for 1 minute, shaking the pan twice.
• Uncover the pan and discard any clams that have not opened. Add the parsley and more salt and pepper to taste. Shake a couple more times and serve hot.

SPANISH STYLE CLAMS

Steps:

• Heat olive oil in heavy large pot over medium high heat. Add sliced sweet onions, green and red bell peppers, minced garlic, and bay leaves and saute until onions are golden about 10 minutes. Stir in crushed tomatoes and wine; season to taste with salt and pepper. Bring mixture to boil and add claims, Cover and cook until clams open (discard clams that do not open) about 8 minutes, Stir in hot pepper sauce and serve.