Spanish Style Clams Food

SPANISH CLAMS (ALMEJAS A LA ESPAñOLA)

Steps:

• 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.
• 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.
• 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.

SPICY SPANISH CLAMS WITH TOMATOES

Steps:

• 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!

SPANISH RICE WITH CLAMS

Steps:

• Put the clams in a large pot or Dutch oven with 1 cup water. Cover and cook over medium-high heat until the clams start opening, about 5 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Add the cooking liquid to the bowl with the clams (strain through a paper towel-lined sieve if sandy). Cover to keep warm.
• Wipe the pot clean and reduce the heat to medium. Add the olive oil and chorizo. Cook, stirring occasionally, until the chorizo is lightly browned, about 3 minutes. Add the leek, bell pepper, garlic and bay leaves. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the rice; cook, stirring, until lightly toasted, about 2 minutes. Add the chicken broth and 1 cup water; bring to a boil, then reduce the heat to medium. Cover and simmer, stirring once or twice, until the rice is tender, about 15 minutes. Discard the bay leaves.
• Meanwhile, puree the parsley with 1/3 cup water in a blender until smooth. Stir the lima beans, parsley puree, and the clams and their juices into the rice mixture. Cook until the lima beans are tender, 3 to 4 minutes.

HOW TO MAKE SPANISH STYLE STEAMED CLAMS

Steps:

• Heat a 1/4 cup of white wine in a sauce pan, before it comes to a boil transfer it to a bowl and pinch in 1/2 tsp of saffron threads and set aside
• Finely mince 4 cloves of garlic, finely dice 1 shallot and rinse 1 lbs. of fresh clams under cold running water, if your clams are not already cleaned scrub each one clean with a stiff brush to get rid of any excess dirt
• Heat a sauce pan with a medium heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add the diced shallot and minced garlic and mix around with the olive oil, after 2-3 minutes add the saffron infused wine, lightly season with sea salt, freshly cracked black pepper and 1 tbsp of freshly chopped parsley, mix it all together, then add the clams into the pan and again mix it all together so the clams are fully bathed in the sauce, place a lid on the pan
• After about 4 to 5 minutes all the clams should be opened, remove the lid and transfer the clams to a shallow bowl, make sure to drizzle and remaning sauce all over the clams, garnish with freshly chopped parsley and a couple slices of lemon, enjoy!

CLAMS IN GREEN SAUCE RECIPE - RECIPE FOR ALMEJAS EN SALSA VERDE

Steps:

• Gather the ingredients.
• Clean clams of debris, sand, etc. and rinse under cold water. Place in a medium saucepan and pour half of the wine over the clams, then add water until clams are just covered. Bring to a boil, then reduce to a simmer and cook until clams open. Remove from heat, and place clams on a plate. Reserve liquid for later.
• Finely chop the onion and mince garlic. Pour enough olive oil to cover the bottom of a large, deep frying pan and heat. When hot enough, sauté chopped onions, adding garlic after 3 to 4 minutes. When onions are transparent, reduce heat to medium-low. Add the flour and fry. Slowly pour in wine and reserved liquid while stirring. Add clams and simmer for 3 to 4 minutes until thickened. Adjust salt.
• Sprinkle parsley into the pan. Stir mixture. If the sauce is too thick, stir in water a bit at a time to thin.
• Serve with baguette slices. You Might Also Like

SPANISH CLAMS WITH CHORIZO IN GARLIC SAUCE

Steps:

• Place a large pot over medium heat and add the olive oil. When the oil is hot, add the onion and saute until the onion is soft and translucent. (About 3-4 minutes). Add the chorizo to the pan and continue to saute for another 3 minutes until enough fat has released to coat all the onion.
• Next, add the garlic and paprika to the pot. Stir and saute for another minute until aromatic.
• Pour the white wine into the pot. Bring to the boil and add the clams to the pot. Distribute the clams evenly across the pot. Cover with a lid and cook for 6-7 minutes until the clams have opened up. Discard any that do not open.
• Remove the pot from heat and stir in the parsley and butter. Season with salt and pepper and serve in hot bowls with crusty bread.

SPANISH STEAMED CLAMS RECIPE:

Steps:

• FDA recommendations are to soak steamer clams for several hours in seawater (or 1/3 cup coarse kosher salt and 1 gallon water) to which you have added 1 cup cornmeal. Use kosher or sea salt as the iodine in regular salt will kill the clams before they hit the boiling water.
• One hour before serving, scrub the outside of the clam shells with a vegetable brush in cold water; rinse with water until free of sand (adding a little coarse salt to the water will help to remove the sand from the clams).
• In a steamer pot or a large kettle, melt butter or olive oil; saute onion and garlic until soft. Add white wine, pepper flakes, and saffron threads; bring to a slow boil. Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes. Do not over cook, as clams will become tough and rubbery - discard any clams that do not open.
• Use tongs or a slotted spoon to transfer the clams to large individual soup bowls with individual cups of melted butter.
• Pour broth through a cheesecloth-lined strainer to remove any sand. The broth can either be used as a dunking liquid for the French bread or placed in mugs to drink.
• Eat and enjoy!
• Yields: 2 servings.

23 WAYS TO COOK CLAM

Steps:

• Choose your favorite recipe from our list of clam recipes!
• Turn it into a fantastic home-cooked meal!
• Leave a comment on our Facebook page and share your new dish.

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.

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 sauté 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 clams. Cover and cook until clams open (discard any clams that do not open), about 8 minutes. Stir in hot pepper sauce and serve.

CLAMS IN GREEN SAUCE RECIPE - RECIPE FOR ALMEJAS EN SALSA VERDE

Steps:

• Gather the ingredients.
• Clean clams of debris, sand, etc. and rinse under cold water. Place in a medium saucepan and pour half of the wine over the clams, then add water until clams are just covered. Bring to a boil, then reduce to a simmer and cook until clams open. Remove from heat, and place clams on a plate. Reserve liquid for later.
• Finely chop the onion and mince garlic. Pour enough olive oil to cover the bottom of a large, deep frying pan and heat. When hot enough, sauté chopped onions, adding garlic after 3 to 4 minutes. When onions are transparent, reduce heat to medium-low. Add the flour and fry. Slowly pour in wine and reserved liquid while stirring. Add clams and simmer for 3 to 4 minutes until thickened. Adjust salt.
• Sprinkle parsley into the pan. Stir mixture. If the sauce is too thick, stir in water a bit at a time to thin.
• Serve with baguette slices. You Might Also Like

CLAMS WITH CHORIZO

Steps:

• Heat the olive oil in a large saute pan (preferably one that can also be used for serving) over high heat. When it begins to smoke, add the chorizo and cook until just beginning to color, 2 minutes. Add the onion and red pepper flakes and cook, stirring, until the onion is translucent, 2 minutes.
• Add the garlic, cockles, clam juice and wine. Reduce the heat to medium and cook until the cockles are open and warmed through, 5 to 7 minutes. (Discard any cockles that do not open.) Remove from the heat and stir in the butter and parsley. Season with salt and pepper. Serve with bread.