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Nutrition Facts
Serving Size 1 (72g) Recipe makes 4 servings The following items or measurements are not included below: 40 baby clams
Calories 241
Calories from Fat 208		(86%)
Amount Per Serving		%DV
	Total Fat 23.1g	35%
	Saturated Fat 14.6g	73%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 167mg		6%
Potassium 70mg		2%
Total Carbohydrate 2.3g		0%
	Dietary Fiber 0.4g	1%
	Sugars 0.5g
Protein 0.6g		1%
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Clams Smoked Paprika

Recipe #395067 | 5 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Rinshinomori
Oct 16, 2009

I love saltwater clams cooked in many styles. The biggest factor in cooking clams is to not overcook. As soon as they are opened, they are done. Get rid of any clams that do not open because they are dead before cooking. In this recipe, I am using smallish, about 1 1/4 inch diameter clams or cockels. If you are using larger or smaller clams, adjust the number of clams accordingly. This recipe goes great with crusty French bread for dipping in the cooking sauce and crisp dryish white wine or dry rose.

SERVES 4 (change servings and units)

Ingredients

40 baby clams, in shells (also called cockels about 1 1/4 inch diameter, can use from 30-40 clams)
1 tablespoon garlic, minced
1 1/4 teaspoons smoked paprika
1/2 cup butter
2/3 cup dry white wine
2 tablespoons Italian parsley, minced

Directions

1
Scrub clean clams with water.
2
In a wide but shallow pan with a lid, place all ingredients except the clams and parsley and cook until butter melts in medium high heat.
3
Place all the clams in the same pan and gently mix in the sauce and turn the heat to high.
4
Cover with lid and cook only until clams open up, about 4-5 minutes. Toss any clams that do not open up.
5
Toss in minced parsley and serve.