Clams in green sauce, or “almejas en salsa verde,” is a beloved dish from the Basque Country in northern Spain, often featured at festive gatherings and holidays. This simple yet elegant recipe showcases the clams’ natural sweetness, complemented by a fresh green sauce from parsley, garlic, and white wine. Whether you’re new to Spanish cuisine or a seasoned cook, this recipe is a fantastic way to bring a taste of Spain to your table.

Introduction to Clams in Green Sauce

If one dish can bring a touch of the sea to your holiday table, it’s clams in green sauce. This dish is popular in the Basque region of Spain, known for its incredible seafood and fresh ingredients. The beauty of this recipe lies in its simplicity—using just a handful of fresh ingredients to create a flavorful, restaurant-quality dish that’s ready in under 30 minutes.

In my experience, growing up with Galician-style clams, I’ve always loved their richness when cooked with paprika and tomato. However, living in Bilbao, I had to adapt to the local tradition of clams in green sauce, and now, it’s a must for every holiday feast we host. This versatile green sauce works not only with clams but also with fish like cod or hake, giving you endless options for your seafood-loving guests.

Key Ingredients for Making Clams in Green Sauce

Fresh clams: The star of the show. Make sure your clams are fresh and well-cleaned.
Garlic: A staple in Spanish cooking that adds depth to the sauce.
Parsley: Fresh parsley gives the sauce its vibrant green color.
White wine: Adds acidity and depth to the sauce. Choose a dry white wine.
Olive oil: Use a high-quality extra virgin olive oil for the best flavor.
Flour: A small amount helps to thicken the sauce slightly.
Fish stock: To enhance the flavor, some recipes call for fish stock instead of water.

Using fresh, high-quality ingredients is key to getting the best flavor. I’ve learned over the years that the dish is only as good as the clams you buy. I always look for clams with tightly closed shells, which indicates freshness. This is particularly important when preparing such a simple dish.

Step-by-Step Guide to Cooking Clams in Green Sauce

Prepare the clams: Clean them in salted water for 30 minutes to remove any sand. Drain and rinse thoroughly.
Make the green sauce: Heat olive oil in a large pan over medium heat. Add finely chopped garlic and cook until fragrant, careful not to burn it. Stir in the flour and cook for a minute to eliminate the raw taste.
Add wine and parsley: Pour in the white wine and allow it to reduce slightly. Stir in chopped parsley to create a vibrant green sauce base.
Cook the clams: Add the clams to the pan and cover. Let them steam for 5–7 minutes, shaking the pan occasionally until all the clams have opened. Discard any that remain closed.
Finish the dish: If the sauce needs to thicken more, allow it to simmer for a couple of extra minutes, or add a splash of fish stock for flavor.

Serve immediately, garnished with additional parsley, and paired with crusty bread to soak up the delicious sauce.

Recipe Variations: From Clams to Other Seafood Dishes

The beauty of this green sauce is its versatility. While clams are the traditional choice, you can easily adapt this recipe to suit other seafood:

Hake or cod: Use the same sauce to make a classic Basque-style fish dish like “merluza en salsa verde.”
Mussels: For a twist, swap the clams for mussels. Its slightly brinier flavor pairs beautifully with the garlic and wine sauce.
Shrimp: Add shrimp for a rich, seafood-forward version of this dish, perfect for tapas or as a main course.

I sometimes alternate between clams and hake at Home, especially around the holidays, to keep things interesting. The combination of seafood in this green sauce is always a hit!

Tips for the Best Flavor in Your Clams

Here are a few tips I’ve gathered from years of making this dish:

Always use fresh clams: The freshness of your clams will make or break the dish. Frozen clams can work, but fresh clams bring a depth of flavor that’s hard to beat.
Don’t overcook the clams: Clams cook quickly, and overcooking can make them rubbery. As soon as they open, they’re done!
The right wine: A dry white wine like a Spanish Albariño or Sauvignon Blanc works best, as its acidity balances the richness of the clams and sauce.

When I first moved to Bilbao, I learned that each region has slight variations on this dish. Adding a bit of fish stock or experimenting with more garlic can give the dish a personal touch, but it’s always important to maintain the balance of flavors.

Pairings and Side Dishes for Clams in Green Sauce

This dish pairs beautifully with several sides and drinks:

Crusty bread: To soak up every last bit of that green sauce.
White wine: A crisp Albariño or Verdejo pairs perfectly with this seafood dish.
Patatas bravas: For a more filling tapas experience, serve these spicy Spanish potatoes on the side.

Serving Clams in Green Sauce for the Holidays

In our household, this dish is a must for Christmas dinner. It’s elegant enough to feel festive, yet simple enough to prepare without too much stress. The bright green sauce makes for a visually appealing dish that never fails to impress guests. Whether you serve it as a main course or as part of a larger tapas spread, it’s guaranteed to be a crowd-pleaser.

Spanish Christmas Recipes to Complement Your Feast

If you’re looking to expand your holiday menu with more traditional Spanish dishes, here are some ideas:

I often serve these alongside the clams to create a full Spanish-themed holiday meal. The combination of different flavors and textures from the seafood to the sweet, nutty turrón brings together the festive spirit.

Frequently Asked Questions About Clams in Green Sauce

Can I use frozen clams? Yes, but fresh clams will give you the best flavor and texture. If using frozen, make sure to thaw them fully before cooking.
What kind of wine should I use? A dry white wine works best. Spanish Albariño or any crisp, light wine will complement the flavors well.
How can I thicken the sauce? If you prefer a thicker sauce, add more flour or let the sauce simmer for a minute or two to reduce.
What if some clams don’t open? Discard any clams that do not open after cooking, as they may not be edible.

Conclusion: The Perfect Dish for Any Occasion

Clams in green sauce is a timeless Spanish recipe that fits seamlessly into any holiday meal. Its fresh, bright flavors make it the perfect dish for holidays or any occasion. Whether you’re an experienced cook or trying it for the first time, this recipe will delight your guests and leave them asking for more.

Enjoy the simplicity and elegance of this seafood classic and make it a part of your holiday tradition!

Easy Clams in Green Sauce, Made in less than 30 minutes

Clams in green sauce, or "almejas en salsa verde," is a beloved dish from the Basque Country in northern Spain, often featured at festive gatherings and holidays. This simple yet elegant recipe showcases the clams' natural sweetness, complemented by a fresh green sauce from parsley, garlic, and white wine. Whether you’re new to Spanish cuisine or a seasoned cook, this recipe is a fantastic way to bring a taste of Spain to your table.

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Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish

Cuisine Mediterranean

Servings 4

Ingredients

2 lbs (900 g) Fresh clams (well-cleaned)
4 tbsp Olive oil
4 Cloves garlic (finely chopped)
2 tbsp All-purpose flour
½ cup dry white wine (e.g., Albariño or Sauvignon Blanc)
1 cup Fish stock (or water)
¼ cup Fresh parsley (finely chopped)
Salt and black pepper to taste
Optional: Lemon wedges for serving

Instructions

Prepare the clams:
Rinse the clams under cold water. Place them in a bowl of salted water and let them soak for 30 minutes to purge any sand. Drain and rinse again before cooking.
Cook the garlic:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped garlic and cook for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
Make the sauce:
Stir in the flour and cook for about 1 minute to form a roux, which will help thicken the sauce. Gradually add the white wine, stirring constantly to avoid lumps. Let the wine reduce for about 2 minutes.
Add the fish stock and parsley:
Pour in the fish stock (or water) and bring the sauce to a simmer. Stir in the chopped parsley, reserving a little for garnish. Season with salt and pepper to taste.
Steam the clams:
Add the cleaned clams to the pan, cover with a lid, and let them steam for 5-7 minutes, or until all the clams have opened. Shake the pan occasionally to ensure even cooking. Discard any clams that do not open.
Finish the dish:
Once the clams are cooked, check the sauce consistency. If it's too thin, let it simmer uncovered for a minute longer. If you prefer a thicker sauce, add a bit more flour earlier in the process.
Serve:
Garnish the clams with the remaining fresh parsley and serve immediately with crusty bread to soak up the delicious green sauce. Optionally, serve with lemon wedges for a fresh citrus touch.

Notes

More Tips:

Clams: Fresh clams are ideal, but you can use frozen clams if necessary. Just be sure to thaw them fully before cooking.
White wine: Choose a dry white wine with good acidity, such as Albariño, which complements the seafood perfectly.

Keyword Appetizer

The Spanish Apron