Rustle up Chef Rick Stein's quick and easy version of the Spanish dish of clams in a white wine based tomato sauce.


  • 50ml/2fl oz extra virgin olive oil

  • 1 onion, chopped very finely

  • 1 tsp paprika

  • 150ml/5fl oz passata (sieved tomatoes)

  • 1 bay leaf, cut into very fine strips

  • ¼ tsp dried chilli flakes

  • 50ml/2fl oz dry white wine, such as Albarino

  • 1.75kg/4lb carpetshell clams, cleaned

  • 1 tbsp beurre manie

  • 1 tbsp chopped flatleaf parsley

  • salt and freshly ground black pepper


  • 1.

    Heat the olive oil in a large, deep pan, add the onion and paprika and cook gently until soft but not browned.

  • 2.

    Add the passata, bay leaf, chilli flakes and white wine and simmer for a minute or two.

  • 3.

    Now add the clams, cover and cook over a high heat, shaking the pan every now and then, for 3-4 minutes, until the clams have opened.

  • 4.

    Stir in the beurre manii and simmer for about 1 minute until the sauce has thickened slightly. Stir in the parsley, adjust the seasoning if necessary and serve with plenty of crusty bread.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 522kj
  • Fat Total 16g
  • Saturated Fat 2g
  • Protein 65g
  • Carbohydrate 24g
  • Sugar 3g
  • Sodium 2644mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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