Name: Clams, Andalusian Style
Ingredients: 4 dozen small clams (such as Manila or littleneck); ¼ cup of dry white wine; 1 tablespoon of ground sweet paprika (such as Spanish smoked); Kosher salt (or sea salt)

Clams, Andalusian Style

_{Almejas Estilo Andaluz}

Andalusian cuisine is known for its simplicity and the use of ingredients that elevate the flavors of the dish. In this recipe, the star ingredient is paprika, so be sure to use high-quality sweet Spanish paprika for the best results.

Recept afdrukken

Ingrediënten

Serves: 6 to 8

▢ 4 dozen small clams such as Manila or littleneck
▢ ¼ cup of dry white wine
▢ 1 tablespoon of ground sweet paprika such as Spanish smoked
▢ Kosher salt or sea salt

Instructies

Begin by rinsing the clams thoroughly.
Discard any clams with cracked shells or those that do not tightly close when touched.
Heat a medium skillet over medium-high heat.
Add the clams and stir in the white wine, sweet paprika, and a pinch of salt.
Cover the skillet and shake it well.
Cook until the clams open.
Remove any clams that remain unopened and discard them.
Serve the clams hot.

Notes / Tips / Wine Advice:

Enjoy this Andalusian-style clam dish that beautifully highlights the flavors of the region with the addition of sweet paprika.

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Recipe Category Fish / Seafood / Tapas

Country European / Spain

Clams, Andalusian Style