Sailor Clams

Sailor Clams

lorena 7

"This is a very common recipe here in Spain. I give you my mom's Galician variation, you will love it!"

Ingredients 30 m {{adjustedServings}} servings 347 cals

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Place clams and enough water just to cover them into a saucepan with a tight fitting lid. Cover tightly and bring to a boil over high heat; steam until the clams open, 3 to 5 minutes. Drain clams, reserving the water.
  2. Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and onion, cook and stir until the onion has softened and turned translucent, about 3 minutes. Pour in white wine and increase heat to high. Season with saffron, red pepper flakes, and vegetable bouillon, then pour in the cooking liquid from the steamed clams, and bring to a boil.
  3. Stir together flour and water until dissolved. Pour into the boiling sauce and stir until thickened. Season to taste with salt if needed. Add the clams in their shells, and toss until coated with sauce. Sprinkle with chopped parsley to serve.
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Reviews 8

  1. 8 Ratings


Hi! I'm the submitter of this recipe. Just wanted to say that I only add 1 cup or 1 1/2 cups of water. After cooking the onions, garlic,..etc, add the clams and stir to mix all the ingredients together, then add the water/flour mixture and stir constantly until the sauce thickens. If you desire a lighter version, then add more cooking water (personally, i like it pretty thick). I always strain and freeze the remaining cooking water, so i can use it later in my stews, soups, etc...). Hope you like it!!

Patty Q.

This is an excellent recipe, and I realy enjoyed last night (as a tapa dish). One modification: I do not add too much water to the pan to steam the clams, only a thin layer of water to prevent from burning the bottom of the clams. The clams will start loosing liquid very quickly, and this will be enough to make a rich sauce. If you need more liquid, then add it after adding the thickener- this way you wll never go wrong with the amount of liquid in the sauce! Thank you for the recipe!


Fabulous flavor! The only problem I had was that the sauce didn't really thicken. I think I may have used too much water when I boiled the clams, and I put all of that water into the sauce. Next time I will use less water to boil the clams. However . . . I did save the broth in the freezer for when I make a chowder. Delicious! Thanks for the recipe!