These are Portuguese clams in white wine with a twist of smoked paprika — a warmer, smokier cousin of the classic amêijoas à Bulhão Pato (whose purist garlic-and-cilantro recipe is also on the site). Same briny clams, same garlicky wine broth, different personality.
The paprika blooms briefly in the olive oil before the wine goes in, tinting the broth amber and giving it a gentle smokehouse depth that plays beautifully against the lemon and parsley.
Everything else follows clam law: scrubbed shells, a tight lid, seven impatient minutes, and bread standing by for a broth you will want to drink directly.
Portuguese Clams in White Wine Recipe
What you need
Ingredients
- 2 pounds fresh clams, cleaned and scrubbed
- 4 garlic cloves, thinly sliced
- ¼ cup olive oil
- 1 teaspoon smoked paprika
- ½ cup dry white wine
- ½ cup chopped fresh parsley
- Juice of 1 lemon
- Kosher salt and black pepper
- Lemon wedges and crusty bread, for serving
Cook along
Instructions
- Rinse the clams well, discarding any with broken shells or that will not close when tapped.
- Heat the olive oil over medium heat and cook the garlic 1 to 2 minutes, until fragrant but not browned.
- Stir in the smoked paprika for 30 seconds.
- Add the wine, bring to a simmer, and season lightly.
- Add the clams, cover, and cook 5 to 7 minutes, until they open. Discard any that stay shut.
- Off the heat, stir in the parsley and lemon juice.
- Serve immediately with the broth poured over, lemon wedges and plenty of bread.
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