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Razor Shell Clams Conservas with Smoked Paprika and Garlic

June 26, 2017

Razor Shell Clams Conservas with Smoked Paprika and Garlic

Heat olive oil and garlic in a pan for a few minutes, add a bit of white wine for a few more minutes, then add a couple of cans of razor shell clams (drained). Top with smoked paprika, and toss about to get the razor clams coated in sauce. Plate and top with some parsley. You'll like it.

Ingredients available on this very website:

 

For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.

A variation of this recipe from Saveur.



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