Clams in Tomato and Wine (Almejas en Tomate y Vino)
Clams in tomato and wine (Almejas en tomate y vino) is a delicious seafood dish where clams are simmered down with paprika, onion, garlic, and white wine.
Equipment
- Large skillet/frying pan with lid
- Chopping board
- Sharp knife
Ingredients
- 1 lb 450g clams
- ½ white onion
- 1 bay leaf
- 1 small hot pepper/chili
- 2 cloves of garlic crushed
- 6 oz. / 175 ml dry white wine
- ½ teaspoon salt
- 1 teaspoon sweet paprika
- Flour around 1 tablespoon
- 3 tablespoons tomato paste
- fresh parsley for garnish
Instructions
- First, wash and inspect the clams, and discard any clams that are open or broken (see notes below on how to prepare fresh or frozen clams).1 lb 450g clams
- Chop and brown an onion, then add the garlic, a bay leaf, and chili pepper.½ white onion, 1 bay leaf, 2 cloves of garlic, 1 small hot pepper/chili
- Reduce heat to medium, add tomato paste, paprika, and wine and mix through.6 oz. / 175 ml dry white wine, 1 teaspoon sweet paprika, 3 tablespoons tomato paste, ½ teaspoon salt
- Slowly introduce some flour a little at a time. Mix well to ensure there are no lumps.Flour
- Place the clams into the mixture, and cover. Simmer for around 5 minutes or until the clam shells are open.
- When the clams begin to open, add some fresh parsley. Serve with some fresh bread.
Video
Notes
How to Prepare Fresh Clams
It is important to clean your clams before cooking with them to prevent the clams containing sand and grit that can pass into your recipe. Here’s how to clean and prepare clams for cooking- Clean each clam and remove any grit or barnacles from their shells.
- Inspect each shell and discard any that have cracked or broken shells.
- Soak in a saltwater bath for 2 hours to purge any sand from inside the clams.
- Rinse in freshwater and you’re ready to cook your clams.