Clams for Clam Haters
"Clams for Clam Haters" is the ultimate gateway recipe to turn skeptics into seafood lovers. This vibrant dish transforms fresh clams into a smoky, garlicky masterpiece with a rich broth infused with smoked paprika, dry white wine, and a zesty squeeze of lemon. Designed with bold, approachable flavors, it balances the sweetness of tender clams with the subtle heat of red pepper flakes and the comforting aroma of sautéed garlic. Perfectly paired with crusty bread for soaking up every last drop of the savory broth, this recipe is quick and beginner-friendly, ready in just 40 minutes. Whether you're cooking for seasoned seafood enthusiasts or first-time tasters, this dish is guaranteed to win hearts (and taste buds).
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Recipe Information
Ingredients
- 2 pounds fresh clams (littleneck or Manila preferred)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes (optional)
- 1 cup dry white wine
- 1 cup vegetable or chicken stock
- 1 lemon, juiced and zested
- 2 tablespoons parsley, chopped
- 1 loaf crusty bread (for serving)
- to taste salt
- to taste black pepper
Instructions
Thoroughly clean the clams by scrubbing their shells under cold water and letting them soak in cold, salted water for 20 minutes to release any sand. Discard any clams with cracked shells or that don't close when tapped.
In a large, heavy-bottomed skillet or Dutch oven, heat olive oil and butter over medium heat until the butter is melted and starts to foam.
Add minced garlic and sauté for 1-2 minutes, or until fragrant, being careful not to burn it.
Stir in the smoked paprika and red pepper flakes (if using) and cook for another 30 seconds to bloom the spices.
Pour in the dry white wine and vegetable or chicken stock. Stir well, scraping the bottom of the pan to deglaze any browned bits. Bring the mixture to a simmer.
Add the cleaned clams to the pot and cover with a lid. Cook for 6-8 minutes, shaking the pot occasionally, until the clams open. Discard any clams that remain closed after cooking.
Remove the pot from heat and stir in the lemon juice and zest. Taste the broth and season with salt and black pepper as needed.
Sprinkle chopped parsley on top for a fresh burst of flavor.
Serve immediately with warm, crusty bread for dipping into the smoky, garlicky clam broth.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 5859 mg | 255% | |
| Total Carbohydrate | 239.7 g | 87% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 11.7 g | ||
| Protein | 155.0 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1075 mg | 83% | |
| Iron | 140.5 mg | 781% | |
| Potassium | 2377 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
