Spanish clams, specially in the North, are much larger than clams found
elsewhere, and have more succulent bodies. This modern recipe uses Arab spicing
to make a hot dip or sauce. Serve with plenty of fresh bread to mop up the
- Serves 4
- Preparation time: 15 minutes
- 1 small onion, finely chopped
- 1 celery stick, sliced
- 2 garlic cloves, finely chopped
- 1 inch piece fresh root ginger, grated
- 2 tablespoon olive oil
- 1/4 teaspoon chilli powder
- 1 teaspoon ground turmeric
- 2 tablespoon chopped fresh parsley
- 1 1/4 lb small clams, in the shell
- 2 tablespoon dry white wine
- Salt and ground black pepper
- Celery leaves, to garnish
- Fresh bread, to serve
Place the onion, celery, garlic and ginger in a large pan, add the olive oil,
spices and chopped parsley and stir-fry for about 5 minutes. Add the clams to
the pan and cook for 2 minutes.
Add the wine, then cover and cook gently for 2-3 minutes, shaking the pan
occasionally. Season. Discard any clams that fail to open, then serve, garnished
with the celery leaves
- There are many different varieties of clam fished off the coast of
Spain. One of the best is the almeja fina (the carpet shell clam),
which is perfect used in this dish. They haved grooved brown shells with a
yellow lattice pattern.
- Before cooking the clams, check that all the shells are closed. Any
clams that do not open after cooking should be discarded.
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