Clams with beer and sweet paprika

Clams with beer and sweet paprika

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
2kg palourde or carpet shell clams
1 shallot
2 garlic cloves
2 tinned spanish piquillo peppers, drained
1/2 bunch flat-leaf parsley
1 lemon
1 tablespoon olive oil
1/4 teaspoon sweet paprika
150ml spanish beer, (or similar lager)
50ml water
freshly ground black pepper


  1. Wash and scrub the clams.
  2. Halve, peel and finely dice the shallot. Peel and finely slice the garlic. Deseed and thinly slice the peppers, coarsely chop the parsley and juice the lemon.
  3. Put the olive oil in a large saucepan, add the shallot and cook gently over a low heat until beginning to soften. Add the garlic, peppers and sweet paprika and sauté for 30 seconds, taking care that the garlic doesn’t brown.
  4. Turn up the heat to high, add the clams, pour in the beer and water and cover the pan quickly with a tight-fitting lid. After 2 minutes, give the saucepan a shake, lower the heat to medium and cook for a further 2 minutes. Remove the lid and check that most of the clams have opened. If they have, put the lid back on, give the pan another shake and take off the heat. If not, replace the lid and continue cooking for another minute, or until they open.
  5. Tip the clams into a colander set over a bowl to catch the juices. Return the juices to the pan. Pick over the clams and discard any that have not opened. Cover with the saucepan lid to keep warm.
  6. Taste the juices, and if necessary reduce quickly over a high heat until the flavour concentrates a little. If they already taste quite strong, just reheat, then add lemon juice to taste and half the parsley. Add salt and pepper to taste.
  7. Tip the clams into serving bowls and pour the juices over them. Sprinkle with the remaining parsley and serve immediately, with warm crusty bread.


  • Clams with chilli and garlic: Omit the piquillo peppers and paprika. Add another shallot and 1–2 finely diced red chillies. Replace the beer with 100 ml white wine.
Leiths School of food and wine
cookery course
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