Murcian Style Clams From Spanish Cuisine

Murcian Style Clams Recipe
Clive Champion - Champion Photography Ltd./ Photolibrary/ Getty Images
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
446 Calories
20g Fat
36g Carbs
21g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 446
% Daily Value*
Total Fat 20g 25%
Saturated Fat 3g 16%
Cholesterol 34mg 11%
Sodium 1120mg 49%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 12%
Protein 21g
Calcium 168mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ready for an exciting Spanish seafood recipe with bold flavors? This simple recipe for Murcian Clams is best if you can buy fresh clams at the market. The small clams are prepared in a wonderful sauce made of white wine, sweet paprika, garlic and onion and have a slight bite from the red pepper flakes.

Add fresh crusty bread on the side to dip and soak up the sauce! Murcian Clams can be eaten as an appetizer or a first course.

Clams in Spanish Cooking

Making Murcian-style claims is not the only way to prepare clams in the Spanish food scene. Here are a few more Spanish cooking recipes that incorporate claims:

  • Asturian Beans with Clams: Also known as Fabes con Almejas, this recipe incorporates large white beans (also known as faces) with a broth made from green pepper, garlic, and white wine.
  • Salmon and Clams with Green Sauce: This is known as Salmon con Almejas, and it includes steamed venus or manila clams that are cooked in a simple green sauce with garlic. It is a simple and elegant main course that is typical of dishes commonly served in northern Spain.
  • Clams a la Marinara: Almejas a la Marinera or Clams a la Pescadora features clams that are cooked in onion, garlic, and white wine. A fresh baguette is often on the side for dipping.
  • Spanish Pasta with Clams and Peppers: In Pasta con Almejas y Pimientos, littleneck clams are tossed with pasta that has been sauteed with onions and red pepper in white wine.


  • 1 lb. littleneck clams
  • 8 oz. (125 ml) white wine
  • 1 clove garlic, peeled
  • 4 to 5 tbsp. extra virgin olive oil
  • 1 medium white or yellow onion
  • 1 tsp. red pepper flakes
  • 1 tbsp. flour
  • Pinch of Spanish sweet paprika (approx. 1/4 tsp.)

Steps to Make It

  1. Inspect the claims and make sure that they are all closed. Clean (scrub) the claims if necessary. Rinse under cold running water.

  2. Peel the onion and chop it finely.

  3. Pour the olive oil into large frying pan and heat on medium. Add the garlic clove to the pan and sauté it on both sides. Remove the garlic from the pan, place in mortar and smash.

  4. Using the same oil, sauté onions in a pan. Once the onions are transparent, add the clams, flour, and sweet paprika. Keep stirring while adding the white wine. Reduce heat to low while you prepare the garlic.

  5. Add a few teaspoons of water to the mortar and garlic and crush into a paste. Add garlic and pepper flakes to pan and stir. Cover and cook until clams open (about four to five minutes).

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