Amêijoas à Espanhola is a rustic Portuguese clam dish simmered in a savoury tomato and white wine sauce. Savoury and comforting, it has Spanish influence but offers lots of garlicky flavour and is served with plenty of bread for dipping, just like the best Portuguese recipes.
Growing up, seafood dishes like this were a staple whenever we visited the coast or gathered for family meals. Served bubbling hot with plenty of bread for dipping, the fragrant broth, sweet clams, and olive oil create a nutritious, filling meal that celebrates our love of fresh seafood. While I don’t live on the coast, this recipe remains one of my favourite ways to bring the flavours of the seaside into my kitchen.
What is Amêijoas à Espanhola?
Amêijoas à Espanhola translates to “clams Spanish style.” While the dish has roots in Spanish influences, the recipe remains rooted in Portuguese traditions, reflecting the tradition of preparing seafood with garlic, olive oil, wine, and tomatoes, similar to shrimp Mozambique.
This dish is especially popular in seaside towns and marisqueiras (seafood restaurants), where fresh shellfish is prepared simply to highlight its natural flavour. However, it’s surprisingly easy to make at home, even if you’re new to cooking with shellfish!
Ingredients and Notes
Scroll down to the recipe card for the complete ingredient list and instructions!
- Clams - Fresh clams are the star of the dish. Look for small to medium littleneck or Manila clams. Soaking them in salted water helps remove any sand!
- Olive Oil - A high-quality olive oil builds the flavour base and adds richness to the sauce.
- Onion & Garlic - These create a savoury, aromatic foundation for the sauce.
- Bell Peppers - Red and green peppers add sweetness, colour, and depth, along with extra nutrients.
- Tomatoes - Fresh tomatoes create a light, bright sauce. Canned diced tomatoes work well when fresh ones aren’t in season.
- Paprika - A staple in Portuguese recipes, this adds warmth and subtle smokiness. Use more or less to taste.
- White Wine - Dry white wine enhances the broth and balances the acidity of the tomatoes. I always choose a wine that I enjoy the taste of and serve a glass on the side with dinner!
- Tomato Paste - This is optional, but I highly recommend including it for extra richness and a slightly thicker sauce.
- Fresh Herbs - Parsley or cilantro adds a pop of bright, fresh flavor that balances some of the richness of the sauce.
- Lemon - A squeeze of lemon juice at the end adds acidity and brightness, balancing the flavours.
How to Make Amêijoas à Espanhola
- Prepare the clams. Soak the fresh clams in salted water. Then, rinse them well to remove any dirt or debris, and drain the water.
- Sauté the aromatics. Heat oil in a large pan over medium heat. Then, sauté the onion and garlic until they’re golden and fragrant.
- Combine and simmer. Add the bay leaf and peppers, and cook until softened. Then, stir in the paprika and tomatoes, followed by the wine, tomato paste, salt, and pepper. Simmer to meld the flavours.
- Cook the clams. Nestle the clams into the sauce, cover, nd cook until they open. Make sure to discard any clams that don’t open!
- Serve. Top your amêijoas à Espanhola with fresh parsley and a squeeze of lemon juice, and enjoy warm!
My Favourite Ways to Serve
I love serving amêijoas à Espanhola straight from the pan in the centre of the table with plenty of crusty bread for dipping into the rich, garlicky broth.
It’s also delicious served over white rice or alongside boiled potatoes to soak up the sauce. Pair it with a chilled glass of vinho branco and a simple green salad for an effortless coastal-inspired meal perfect for weeknight meals and special occasions.
How to Store and Reheat
This dish is best enjoyed fresh, as clams can become tough when reheated. However, if you have leftovers, you can remove the clams from the shells and store them in the sauce in an airtight container in the fridge for up to 2 days.
To serve, warm the dish in a pan over low heat just until warmed through. Avoid boiling, or your clams will become rubbery!
Amêijoas à Espanhola (Clams Spanish Style)
Equipment
- 1 Large Bowl
- 1 Large Pan
Ingredients
- 2 kilograms (about 4 pounds) clams, cleaned and soaked
- 3 Tablespoons olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 bay leaf
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 teaspoon paprika
- 2 ripe tomatoes chopped (or 1 can / 14 ounces diced tomatoes)
- ½ cup dry white wine
- ¼ cup tomato paste optional
- Salt and pepper to taste
- Fresh parsley or cilantro chopped
- Lemon wedges for serving
Instructions
- Soak the clams in salted water for about an hour, then rinse well.2 kilograms (about 4 pounds) clams, cleaned and soaked
- In a large pan, heat olive oil, and sauté the onion and garlic until golden.3 Tablespoons olive oil, 1 medium onion, 4 cloves garlic
- Add the bay leaf and peppers; cook until softened. Stir in the paprika and tomatoes.1 bay leaf, 1 red bell pepper, 1 green bell pepper, 1 teaspoon paprika, 2 ripe tomatoes
- Pour in white wine and tomato paste. Season with salt and pepper, and simmer for 5 minutes.½ cup dry white wine, ¼ cup tomato paste, Salt and pepper to taste
- Add the clams, cover, and cook until they open. Discard any that remain closed.
- Finish with fresh herbs and a squeeze of lemon. Serve immediately.Fresh parsley or cilantro, Lemon wedges for serving
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