Nothing screams out Spain like a plate of steamed clams. They’re delicious, easy to eat and make for an incredible appetizer. Here’s the catch, you can make them at home without breaking a sweat. These Spanish Style Steamed Clams are loaded with flavor, beyond easy to make and done in 15 minutes.
This is the kind of tapas appetizer you will find at almost every seaside restaurant in the Spanish Mediterranean coast. I like to serve these Spanish clams next to a crusty baguette to help mop up all that delicious sauce.
I received a package in the mail from Arya Saffron containing a sample of their high-quality saffron. By first impression I was like “wow”, the saffron had a beautiful crimson color and an incredible aroma. Their saffron is what inspired me to create this recipe and let me tell yeah, the saffron was amazing.
It truly took this dish to the next-level in greatness, one of the best saffrons I have ever tasted. You guys can get some of their Grade 1 high-quality saffron directly from the Arya website. Watch the video below on How to Make Spanish Style Steamed Clams or check out the recipe card below which you can print. Salud!
Watch the Video Below on How to Make Spanish Style Steamed Clams
How to Make Spanish Style Steamed Clams
- 1 lbs fresh clams
- 4 cloves garlic
- 1 shallot
- 2 tbsp extra virgin olive oil
- 1/4 cup white wine
- 1/2 tsp saffron threads
- 2 tbsp freshly chopped parsley
- pinch sea salt
- pinch black pepper
- 1 lemon
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!
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