Spicy Spanish Clams With Tomatoes Recipe

I absolutely adore this recipe because it combines the rich, savory flavors of fresh clams with the comforting warmth of garlic and white wine, creating a dish that’s both elegant and soul-satisfying. Plus, there’s something so irresistible about soaking up that delightful sauce with crusty bread—it’s an experience that brings me pure joy and makes any meal feel special.

Crafting dishes that are satisfyingly delicious and that hit the warm fuzzies factor is my jam, and my Spicy Spanish Clams With Tomatoes is just that. It’s a clam dish with a respectable amount of clammy goodness (we used 2 pounds of the bivalves), and, if you’ll believe it, it’s good for you, too.

Beyond simply being a fabulous excuse to down some crusty bread (which, in my book, is a health food all its own), this dish is delivering you a never-sought-before protein bomb, courtesy of the almost 30 grams in the clams. And we’re after almost 30 grams of protein not because clams are a health food—though they are and you should eat them—but because we want to soak up a broth that’s been amped up with white wine and a fair amount of intensely flavored olive oil.

Ingredients

Clams: Protein and Omega-3 Fatty Acids.

Nothing quite compares to the flavor and texture of fresh clams, and nothing quite compares to the nutrients they deliver.

Not just clams, but all shellfish are generally rich in protein, and clams are among the best sources of omega-3 fatty acids, which are good for the heart.

The muscle tissues in clams are fantastic little protein packages.

Olive Oil: Abundant in beneficial monounsaturated fats, it promotes heart health.

Garlic: Has antioxidants, might boost immune function.

Crushed Red Peppers: Put the heat into your cooking with copious amounts of these east-Asian-style pepper flakes.

They contain capsaicin, which, besides merely warming up dishes, also sends your body into fat-burning mode, working not just in your stomach but also in your cells.

Onion: Contributes sweetness, has vitamin C and fiber, aids digestion.

Chopped tomatoes: Deliver the heart-healthy antioxidant lycopene and vitamin C.

White Wine, Dry: Yields brightness and complexity; low carb, as in, not many carbs.

Parsley: A Fresh Addition, Adding Vitamins A, C, and K to Your Food.

Ingredient Quantities

• 2 pounds of fresh clams, cleaned and rinsed
• 2 tablespoons of olive oil
• 4 cloves of garlic, thinly sliced
• 1 teaspoon of red pepper flakes
• 1 medium onion, finely chopped
• 1 cup of diced tomatoes, canned or fresh
• 1/2 cup of dry white wine
• Salt and freshly ground black pepper, to taste
• 1/4 cup of fresh parsley, chopped
• 1 lemon, cut into wedges for serving
• Crusty bread, for serving

Instructions

1. Warm the oil in a large, deep skillet or pot over medium heat.

2. Finely chop an onion and add it to the sauté pan. Cook until the onion is translucent, about 3-4 minutes.

3. Mix the sliced garlic and red pepper flakes into the cooking pan, adding them to the oil, with the other aromatics, for another minute or so. You want them cooked until fragrant and in no way burnt. They form the foundation of flavor for the rest of the dish.

4. Add the diced tomatoes and cook for 5 minutes, letting the mixture thicken a bit.

5. Incorporate the dry white wine into the mixture, stir thoroughly, and allow it to simmer for 2-3 minutes.

6. Add salt and fresh ground black pepper to taste.

7. Add the cleaned and rinsed clams to the pot a few at a time, stirring to coat them in the sauce.

8. Place a lid on the pot and allow the dish to cook for 6-8 minutes. The clams will open themselves at this time, and you will discard any that remain closed.

9. Add in the fresh parsley and give the mixture a gentle fold.

10. Serve the clams without delay and enjoy them with some lemon, and they might give you a simple—a delicious—culinary reason to enjoy dipping. A crusty bread on the side is the kind of well-judged, well-placed context that allows the dipping to become the incident of delight that it should be.

Equipment Needed

1. Large, deep skillet or pot with lid
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cup
6. Wooden spoon or spatula
7. Bowl (for cleaned and rinsed clams)

FAQ

• Can I use frozen clams instead of fresh ones?You can use frozen clams, but be sure to thaw them completely and drain any excess water before cooking.
• What can I use instead of dry white wine?You can use chicken or vegetable broth instead of wine for a non-alcoholic option.
  If you still wish to make the dish without adding wine, consider using broth to maintain the necessary moisture and flavor.
• How do I know when the clams are cooked?When their shells open, that’s when clams are cooked. Any clams that do not open during cooking should be discarded.
• Can I adjust the spiciness of the dish?Of course! Modify the quantity of red pepper flakes depending on how spicy you like it.
• What type of tomatoes works best for this recipe?Both fresh and canned tomatoes work well. Use either the fresh ripe kind for a more vibrant taste or the convenient canned kind, diced, to bring this recipe together.
• Is it necessary to serve with bread?Even though crusty bread is recommended as a soak for the flavorful broth, you can serve the dish over some pasta or rice, too, if that’s your preference.
• How should I clean clams before cooking?Soak the clams in cold water with a little salt for about 20 minutes to aid them in getting rid of the sand, then clean the shells while they are still under running water.

Substitutions and Variations

Grapeseed oil or canola oil can be used in place of olive oil.
Garlic: Substitute 1 teaspoon of garlic powder for fresh garlic.
Cayenne pepper: Substitute an equal amount (1/2 teaspoon) for red pepper flakes.
Banana: Mix half a blended banana with an equal amount of yogurt or sour cream. This works well in recipes that call for one or two bananas.

Whiskey: Use malt vinegar or apple cider vinegar mixed with a little water for a non-alcoholic substitute.
Fresh parsley: Replace with cilantro or basil for a different flavor profile.

Pro Tips

1. Use Fresh Clams Ensure the clams are fresh by checking that their shells are tightly closed or close when tapped. Discard any that remain open before cooking, as they may be dead and unsafe to eat.

2. Enhance the Flavor with Herbs Consider adding fresh thyme or basil along with the parsley. These herbs complement the clams’ natural brininess and enhance the overall flavor profile.

3. Perfect the Wine Choice Select a good quality dry white wine that you enjoy drinking, such as a Sauvignon Blanc or Pinot Grigio. The wine’s flavor will concentrate in the dish, so choose one with flavors you like.

4. Monitor Garlic and Onions Be cautious not to overcook the garlic and onions. You want them to be fragrant and slightly softened but not browned, as this could lead to a bitter taste.

5. Accompany with a Side Salad Balance the richness of the clams with a simple side salad made with arugula, lemon vinaigrette, and shaved parmesan. This adds a refreshing contrast to the dish.