Everyday Meals

SPICY SPANISH CLAMS WITH TOMATOES

READY IN: 25mins

INGREDIENTS

  • 1lb fresh clam
  • 3garlic cloves, finely minced
  • 12 onion, finely chopped
  • 12 teaspoon sweet smoked spanish paprika
  • 12 teaspoon hot smoked spanish paprika
  • 15ouncesdiced tomatoes
  • 2tablespoonsextra virgin olive oil
  • 13 cupparsley, chopped, divided
  • 1pinchsea salt
  • 1pinchblack pepper
  • NUTRITION INFO

    Serving Size: 1 (249) g

    Servings Per Recipe:4

    Calories: 190.5

    Calories from Fat 73 g 39 %

    Total Fat 8.2 g 12 %

    Saturated Fat 1.2 g 6 %

    Cholesterol 34 mg 11 %

    Sodium 837.2 mg 34 %

    Total Carbohydrate11.3 g 3 %

    Dietary Fiber 2.1 g 8 %

    Sugars 3.5 g 14 %

    Protein 18.2 g 36 %

    DIRECTIONS

  • Rinse cleaned clams under cold running water, shake off any excess water.
  • Heat oil in skillet, add onions and garlic and saute until onions are translucent, about 3 minutes.
  • Add both paprikas and stir around until combined, then add canned tomatoes, 1 tablespoon parsley, and salt and pepper.Simmer for 5 minutes.
  • Add the clams into the pan, mix together so the clams are fully bathing in the tomato sauce, and once well mixed place a lid on the pan and lower the heat to medium-low.
  • Between 6 to 8 minutes after placing the lid on the pan remove it, all the clams should be open, discard any that did not, remove the pan from the heat and serve directly from the pan, sprinkle some freshly chopped parsley on top and serve with a crusty baguette. (Or you can toss with some pasta if you prefer.).
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