These Spicy Spanish Clams with Tomatoes are seriously one of the best seafood tapas dishes ever. Loaded with an array of flavors, above & beyond easy to make and it all comes together within 25 minutes. Serve it as an appetizer or pour it over some pasta for an incredible dinner.
To make this dish I used fresh clams from the north of Spain, but you can use any type of fresh clams that you like. I also used canned diced tomatoes for the sauce, but you can use fresh tomatoes if you prefer. However, when tomatoes are not in season, canned tomatoes are always the answer to enjoy this dish all year round.
Besides the clams, the secret to this dish is the paprika. I used a combination of sweet smoked Spanish paprika and hot smoked Spanish paprika. The sweet paprika adds a smoky and sweet flavor, while hot paprika is the one that adds the beautiful spicy kick to this dish.
Both of the Spanish paprikas I used in this recipe where from The Spice House. Seriously, some of the best Spanish paprikas I have ever tasted. **HIGHLY RECOMMENED**. So whether you enjoy this dish as a tapas appetizer or as a main course with some pasta, these clams are guaranteed to impress just about everyone.
Watch the Video Below on how to make these Spicy Spanish Clams with Tomatoes
Spicy Spanish Clams with Tomatoes
- 1 lbs fresh clams 500 grams
- 3 cloves garlic
- 1/2 onion
- 1/2 tsp sweet smoked Spanish paprika
- 1/2 tsp hot smoked Spanish paprika
- 15 ounce can diced tomatoes
- 2 tbsp extra virgin olive oil
- handful fresh parsley
- pinch sea salt
- pinch black pepper
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!
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