Our top Spanish clam recipes include tapas and main course dishes, most of which are simple to prepare. The Spanish enjoy preparing the small, fresh clams from their coastal waters in a variety of ways, including with pasta, rice, and in rich broths and sauces.
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Prepare clams in a wonderful sauce made of white wine, sweet paprika, garlic and onion. The deep red sauce has a bit of heat from red pepper flakes. Serve as a tapa or main course.
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This is a classic Basque tapa. Small clams are simmered in garlic and white wine, with flecks of parsley sprinkled throughout.