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Spicy Spanish Clams with Tomatoes

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. 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

  4. 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!

Recipe Notes

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