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Spanish steamed clams in green sauce with sautéed onion, white wine and fresh green herbs.
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5 from 28 votes

Clams in Green Sauce (Almejas en Salsa Verde)

Almejas en salsa verde is popular Spanish tapa where clams are quickly sauteed in a simple white wine and parsley sauce.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Mediterranean, Spanish
Keyword: almejas, almejas en salsa verde, clams in green sauce, steamed clams with white wine
Servings: 4 servings
Calories: 144kcal

Ingredients

Instructions

  • First clean your clams. Allow them to soak in a bowl of cold water for 20 minutes. Then take each clam and use a Clam Brush or something similar to clean the outside shell. A good tip is to not pour out the clams and water, instead remove them one by one. You can then allow to to sit in another bowl while you prepare the rest of the dish.
  • Bring a wide skillet to medium heat and add olive oil and diced onion. Sauté for about 4-5 minutes until lightly caramelized. Stir the garlic and red pepper flakes in and continue sauteing for another 2 minutes until the garlic begins to caramelize.
  • Add the flour and saute the flour into the olive oil to form a paste. Pour in the white wine, a cup of water, lemon juice, chopped parsley and season with salt and bring the sauce up to a simmer.
  • Add the cleaned fresh clams to the sauce and continue cooking until the clams just open up, about 5-7 minutes. If the sauce is thin, remove the clams and continue simmering the sauce until slightly thickened and the sauce coats the back of a spoon.
  • To serve, place the clams in a bowl and pour green sauce over and garnish with extra fresh parsley.

Notes

  • This recipe is enough for 4 tapas, which is about 6 clams per person. You can adjust the amount of clams per person as needed.
  • Discard any clams that have broken or cracked shells.
  • Soak the clams in cold water with a bit of salt to discard any sand inside the clams.
  • Fresh clams will give off extra water when simmering, so if the sauce is too thin, remove the clams once they're open and continue simmering the sauce until thickened.

Nutrition

Calories: 144kcal | Carbohydrates: 5g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 4mg | Sodium: 17mg | Potassium: 91mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 670IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 1mg