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Clams in Almond Sauce

(Almejas en Salsa de Almendra)

From Penelope Casas, Delicioso

Serves: 4


  • Three 1/2-inch slices bread cut from long narrow loaf
  • 20 blanched almonds
  • 8 cloves garlic, peeled
  • 4 tbs. (1/4 cup) minced parsley
  • salt
  • 2 tbs. plus 1/2 tsp. olive oil
  • 2 cloves garlic, lightly smashed and peeled
  • 1 c. fish broth or 3/4 c. clam juice diluted with 1/4 c. water
  • generous grinding of pepper
  • 1/2 tsp. sweet paprika
  • 3 dozen cockles or manila clams, or 1.5 dozen very small littlenecks, thoroughly cleaned


  1. Place bread and almonds on cookie sheet in 350F oven. Toast bread until golden and crisp, about 10 minutes, and almonds until golden, about 5 minutes. Cool.
  2. In mortar or mini processor, mash to a paste 8 cloves peeled garlic, parsley, almonds, bread, 1/8 tsp. salt, and 1/2 tsp. oil. Reserve.
  3. In large skillet heat remaining oil with smashed garlic cloves, pressing garlic to extract its flavor. When garlic has browned, discard. Add to skillet the fish broth, pepper, and paprika. Stir in mortar mixture, add clams, and bring to a boil. Simmer until the clams have opened. Cover and let sit 10 minutes before serving.


  • I've been looking all over for my favorite Spanish recipe, Mariscada in Green Sauce. This is the closest I've found. I rarely get good clams here, but substitute liberally with shrimp, scallops, even the occasional lobster. This usually requires adjustments to the cooking time, like cooking the sauce alone for 10-15 minutes, then adding the seafood. (If using lobster, I boil the lobster for 6 minutes, turn the fire off, let it steep for another 6-8 minutes, then cool and chop the lobster. It is at that point cooked, or nearly cooked, so can be added to the sauce here late.)

Keywords: Spanish, Fish, .