Garlicky Clams in Paprika Dunking Broth
🕒 Cook Time: 5 minutes
🕒 Prep Time: 20 minutes
🕒 Total Time: 25 minutes
🥘 Recipe Category: Lunch/Snacks
🔑 Keywords: Onions, Vegetable, Savory, < 30 Mins, Stove Top, Easy
👨🍳 Recipe Servings: 6
Description:
If you’re looking for a quick and easy seafood dish that’s bursting with flavor, then these Garlicky Clams in Paprika Dunking Broth are for you! This recipe, sourced from the esteemed Chicago Tribune Good Eating Cookbook, is perfect for both clam connoisseurs and newcomers alike. With a savory broth infused with garlic, onions, and paprika, these clams are sure to impress even the most discerning palates. Plus, they’re ready in just 25 minutes, making them ideal for a speedy lunch or snack option.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 5 cloves garlic, minced
- 3 pounds Manila clams, cleaned
- 3 pounds littleneck clams, cleaned
- 3/4 cup dry white wine
- 1 cup chicken broth
- 1/2 cup water
- 2 teaspoons paprika
- 5 tablespoons fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- Salt, to taste
- Crusty bread, for dipping
Nutrition Facts (per serving):
- Calories: 103.5
- Fat Content: 5g
- Saturated Fat Content: 0.7g
- Cholesterol Content: 11.6mg
- Sodium Content: 22.7mg
- Carbohydrate Content: 4.9g
- Fiber Content: 0.6g
- Sugar Content: 1.2g
- Protein Content: 4.8g
Instructions:
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Heat oil in a large skillet: Begin by heating the olive oil in a large skillet over high heat until it’s very hot. This will help to quickly cook the ingredients and infuse the flavors into the broth.
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Cook onions: Once the oil is hot, add the finely chopped onion to the skillet. Cook the onion for about 2 minutes, stirring occasionally, until it becomes translucent and slightly caramelized.
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Add garlic: Next, add the minced garlic to the skillet with the onions. Cook the garlic for approximately 1 minute, stirring constantly, until it becomes fragrant and lightly golden brown. Be careful not to let the garlic burn, as it can become bitter.
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Add clams and wine: Now it’s time to add the cleaned Manila and littleneck clams to the skillet, along with the dry white wine. Stir everything together and allow the wine to cook down slightly, which should take about 1 minute. This step helps to infuse the clams with the flavor of the wine.
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Cook until clams open: Pour in the chicken broth, water, and paprika, stirring gently to combine all the ingredients. Cover the skillet with a lid and cook the clams for several minutes, or until they begin to open. This should take about 5-7 minutes, depending on the size of the clams. Discard any clams that do not open during the cooking process.
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Add parsley, lemon juice, and salt: Once the clams have opened, add the chopped fresh parsley, fresh lemon juice, and salt to the skillet. Stir everything together to ensure that the flavors are evenly distributed throughout the broth. Adjust the seasoning to taste, adding more salt if necessary.
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Serve and enjoy: To serve, divide the cooked clams evenly into six bowls, making sure to ladle plenty of the flavorful broth over the top of each serving. Garnish with additional chopped parsley, if desired, and serve immediately with plenty of crusty bread on the side for dipping. Enjoy your Garlicky Clams in Paprika Dunking Broth while they’re hot!
This recipe is not only delicious but also incredibly versatile. Feel free to customize it according to your preferences by adding additional herbs, spices, or even a splash of hot sauce for extra heat. Whether you’re hosting a dinner party or simply craving a taste of the sea, these Garlicky Clams are sure to be a hit with family and friends alike!
