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This Spanish-inspired seafood recipe is sure to impress your guests.


  • 2 pounds small littleneck clams

  • Coarse salt, for soaking the clams

  • 3 tablespoons olive oil

  • ½ of an onion, finely chopped

  • 4 cloves garlic, finely chopped

  • 1 teaspoon Spanish paprika (pimentón)

  • 1/2 glass of Spanish white wine, like Albariño

  • ¼ cup clam broth or natural clam juice

  • 1 tablespoon fresh breadcrumbs

  • 2 tablespoons flat leaf parsley, finely chopped

  • 1 lemon, cut into wedges (optional)


  • 1.

    Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, coarse salt, and enough water to cover the clams. Let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells. Drain and set aside the clams.

  • 2.

    Then, in a deep skillet, heat the olive oil over high medium-heat. Add the garlic and sauté, stirring often, for about 1 minute, or until golden. Sprinkle in the paprika and breadcrumbs and sauté a couple of minutes longer, until ingredients are very fragrant and golden. Add clams and white wine. Cover and let steam for a few minutes, just until the clams open. Discard any clams that don’t open.

  • 3.

    Check broth for seasoning. Sprinkle with parsley and serve clams with their broth and some crusty sourdough bread on the side. Lemon wedges are optional.

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