Steamed Clams- Spanish Style

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 2

  • 2 – 2 1/2 lb. littleneck clams
  • 2 cloves garlic, finely chopped
  • 1 cup dry white wine
  • 5 T olive oil
  • 1 cup white onion, chopped
  • 1 T flour
  • 1 T red pepper flakes (use less if you don’t want it too spicy)
  • 1/4 t Spanish smoked paprika
  • 4 T roasted piquillo peppers, chopped
  • Crusty baguette (for serious sauce dipping)

Heat large heavy pan or skillet over med heat. Add olive oil, when hot, add onions, garlic and sauté until onions start to soften, add smoked paprika, flour and pepper flakes, stir to mix ingredients, add piquillo peppers then add wine. Stir to mix, add clams and cover pan. Shake pan occasionally to coat clams and to keep sauce from burning around the edges of pan and steam clams for 5-10 min or until all the clams fully open.

Monahan's Seafood

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