Spanish Style Clams
spanish style clams

Spanish Style Clams

Total time: 4 hours 30 minutes
Servings: 6
spanish style clams

🇪🇸 En español: Almejas a la Marinera

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These Spanish style clams are usually served around the holidays, often as one of many appetizers.

clams in a bowl with samphire
Beautiful Spanish clams

Spaniards are sure to have plenty of bread for sopping up the delicious sauce. Pair the dish with a dry white wine like fino or manzanilla sherry.

spanish style clams

Almejas a la Marinera (Spanish Style Clams)

An authentic recipe for almejas a la marinera, often served as a Spanish appetizer at Christmas dinner. These Spanish style clams are addictive, so make lots!
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Course: Starter, Tapas
Cuisine: 🇪🇸 Spanish
Keyword: shellfish, Spanish, tapas
Difficulty: Easy
Prep Time: 4 hours
Cook Time: 30 minutes
Total Time: 4 hours 30 minutes
Servings: 6
Calories: 59kcal
Author: Lauren Aloise


  • 900 g small clams make sure they are all closed and throw out any open ones
  • 120 ml dry white wine dry Spanish sherry works well here
  • 2 cloves garlic minced
  • 1 tbsp bread crumbs
  • 2 tsp sweet Spanish paprika
  • 1 fresh spicy pepper cut into thin rings
  • 1 onion small, finely diced
  • fresh flat-leaf parsley chopped
  • ½ lemon
  • 1 Bay leaf
  • Extra virgin olive oil
  • Salt and pepper


  • Place the clams in a big bowl of salted water for a few hours (or even overnight) in the refrigerator. This will ideally remove any sand that was inside of the clam.
  • Add 1/2 cup of water and the bay leaf to a large heavy pot and put over a medium high heat. Add about 6-8 clams at a time, cooking just until they open– remember, if one stays shut it’s dead! This is a technique so that no clam overcooks and no dead clam ruins the flavor.
  • Save the water when finished and reserve the par-cooked clams in a bowl.
  • In another pot, add about four tablespoons of extra virgin olive oil and the cut up onion, garlic, pepper and parsley. Cook over medium high until the onions are translucent.
  • Add the breadcrumbs and paprika and sauté.
  • Add the white wine and allow it to reduce.
  • Add back the liquid from cooking the clams and cook for about 5 minutes. Taste for salt, add salt if necessary.
  • Add back the clams and cover for no more than 5 minutes on low.
  • Sprinkle with more fresh parsley, a squeeze of lemon and enjoy immediately!


Calories: 59kcal | Carbohydrates: 6g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Fiber: 1g | Sugar: 2g

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