Spanish Stuffed Clams

Recipe

Spanish Stuffed Clams

Seafood Delight: Spanish Stuffed Clams with a Twist

4.7 out of 5

Indulge in the flavors of Spain with this delectable recipe for Spanish Stuffed Clams. This dish combines the freshness of clams with a savory stuffing, creating a delightful appetizer that will transport you to the sunny shores of Spain.

Jan Dec
Seafood› Mollusk Dish› Clam Dish› Stuffed Clam
European cuisine› Mediterranean cuisine› Spanish cuisine

Preparation time

20 minutes

Cooking time

12 minutes

Total time

32 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Pescatarian, Dairy-free, Gluten-free, Nut-free, Low-carb

Allergens

Shellfish, Pork

Not suitable for

Vegan, Vegetarian, Paleo, Keto, High-carb

Ingredients

Nutrition

  • Calories (kcal / KJ): 245 kcal / 1026 KJ
  • Fat (total, saturated): 12g, 3g
  • Carbohydrates (total, sugars): 18g, 1g
  • Protein: 16g
  • Fiber: 1g
  • Salt: 1.5g

Preparation

  1. 1.
    Preheat the oven to 200°C (400°F).
  2. 2.
    In a pan, heat the olive oil over medium heat. Add the minced garlic and chopped chorizo, and sauté until the chorizo is slightly crispy.
  3. 3.
    Remove the pan from heat and stir in the breadcrumbs and parsley. Season with salt and pepper to taste.
  4. 4.
    Place the cleaned clams on a baking sheet. Spoon the chorizo stuffing mixture onto each clam, pressing it gently to ensure it sticks.
  5. 5.
    Bake the stuffed clams in the preheated oven for 10-12 minutes, or until the clams are cooked through and the breadcrumbs are golden brown.
  6. 6.
    Serve the Spanish Stuffed Clams hot, garnished with additional parsley if desired.

Treat your ingredients with care...

  • Clams — Make sure to scrub and clean the clams thoroughly before using to remove any sand or grit.
  • Spanish chorizo — Look for a cured and firm Spanish chorizo for the best flavor. If unavailable, you can substitute with another spicy sausage.

Tips & Tricks

  • To ensure the clams open easily, steam them for a few minutes before stuffing.
  • For a spicier kick, add a pinch of smoked paprika to the stuffing mixture.
  • Serve the Spanish Stuffed Clams with a squeeze of fresh lemon juice for a burst of acidity.

Serving advice

Serve the Spanish Stuffed Clams as an appetizer or part of a tapas spread. They pair well with a crisp white wine or a refreshing Spanish sangria.

Presentation advice

Arrange the stuffed clams on a platter, garnished with fresh parsley and lemon wedges for an attractive presentation. Serve them hot to showcase their golden brown crust.

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