Recipe courtesy of Annie Sibonney
Save Recipe Print
Total:
55 min
Prep:
15 min
Inactive:
30 min
Cook:
10 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, a handful of coarse salt and enough water to cover the clams. Let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells. Drain and set aside the clams.

Then, in a deep skillet, heat the olive oil over medium-high heat. Add the onions and garlic and saute, stirring often, until golden, about 1 minute. Sprinkle in the paprika and breadcrumbs and saute a couple of minutes longer, until the ingredients are very fragrant and golden. Add the clams, white wine and clam broth. Cover and let steam for a few minutes, just until the clams open. Discard any clams that don't open.

Check the broth for seasoning. Sprinkle with the parsley and serve the clams with their broth and some crusty sourdough bread on the side. Lemon wedges are optional.

Best of Food Network 4 Videos

Get the Recipe

Snowflake Pull-Apart Bread 01:49

Bring your holiday guests together with this pretty, party-ready bread.

Similar Topics:

IDEAS YOU'LL LOVE

Steamed Clams

Recipe courtesy of Robert Irvine

Huevos con Almejas (Poached Eggs with Clam Sauce)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

La Cecina

Recipe courtesy of David Rocco

La Fraise

Recipe courtesy of Bobby Flay

La Ribolitta

Recipe courtesy of David Rocco

La Fraise

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword