Spiced Clams

Name: Spiced Clams
Yield: Serves three to four
Cuisine: Spanish
Ingredients: 1 small onion, finely chopped; 30 ml/2 tbsp dry white wine; salt and ground black pepper; salt and ground black pepper; celery leaves, to garnish; fresh bread, to serve; 1 celery stick, sliced; 2 garlic cloves, finely chopped; 2.5 cm/1 in piece fresh root ginger, grated; 30 ml/2 tbsp olive oil; 1.5 ml/¼ tsp chilli powder; 5 ml/1 tsp ground turmeric; 30 ml/2 tbsp chopped fresh parsley; 500 g/1¼ lb small clams, in the shell

Preparation info

Serves
three to four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Spanish clams, especially 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 delicious juices.

Ingredients

1 small onion, finely chopped
1 celery stick, sliced
2 garlic cloves, finely chopped
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Europe
Spain
Fish course
Pescatarian
Mediterranean

Method

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.

Ingredients

Method

Photos