Clams are a versatile and flavorful seafood, and this recipe for Clams in my own way is a simple and delicious way to enjoy them. Originating from Spanish cuisine, this preparation stands out for its speed and the combination of garlic, paprika, and wine, which enhances the briny flavor of the clams without masking it. Ideal for a casual dinner or as an appetizer, this recipe is perfect for those seeking a tasty dish with little effort. The clams are cooked in their own juices, keeping them tender and juicy, while the garlic and paprika sauce adds a smoky and slightly spicy touch. The wine, added at the end, deglazes the pan and mingles with the clam juices, creating a light but flavorful sauce. This recipe is great for beginners, as it requires no complicated techniques, and it can be easily adapted: if you don't have sweet paprika, you can use hot paprika for a different kick. Serve it with good bread for dipping in the sauce, and you'll have a dish that will delight the whole family! You can also add a squeeze of lemon at the end for a fresh touch.
Prep
10 min
Cook
20 min
Servings
2
Rinse the clams under the tap and place them in a pan, cover and leave on low heat until they open. Book
In another pan, drizzle a good splash of olive oil and a handful of frozen minced garlic. Fry the garlic until it turns color without getting too cold because otherwise it gets bitter.
Once the garlic is refried, turn off the heat and add the teaspoon of paprika, stir to integrate all the paprika.
Pour the garlic and paprika mixture on top of the clams.
Pour a little wine into the pan where the garlic is, just to clean the pan, pour the wine on top of the clams.
Put the clams on medium heat so that the alcohol evaporates and that's it.
Have bread on hand because the sauce is so good.
