Clam Stew
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's a clam stew recipe I absolutely love making on weeknight evenings. It comes together in just under an hour, making it perfect when you want something impressive but don't have all day to spend in the kitchen. The best part? Clams are packed with iron and B vitamins, so you're getting real nutrition alongside incredible flavor. Fresh clams, tender vegetables, and a touch of white wine create this deeply satisfying dish that feels fancy but costs far less than restaurant meals. My family requests this constantly, and once you try it, you'll understand why.
Ella x
Ingredients
- 400clams
- 1onions
- 2garlic
- 473 mlcarrots
- 237 mlpotatoes
- 20 gtomato paste
- 150 mlwhite wine
- 500 mlchicken broth
- 30 golive oil
- 1paprika
- 1salt
- 1black pepper
Detail level
Instructions
- 1
Rinse the clams under cold water, then discard any broken or open shells.
- 2
Heat the olive oil in a large pot over medium heat.
Tip: Use a large pot to accommodate all the ingredients.
- 3
Add the onions and garlic and cook until softened, about 5 minutes.
Tip: Be careful not to burn the onions.
- 4
Add the carrots and potatoes and cook for an additional 5 minutes.
Tip: Use a spoon to stir the vegetables occasionally.
- 5
Add the tomato paste and cook for 1-2 minutes, stirring constantly.
Tip: This will help bring out the flavors of the dish.
- 6
Add the white wine and chicken broth, and bring to a boil.
Tip: Use a ladle to scrape the bottom of the pot for any browned bits.
- 7
Add the clams, paprika, salt, and pepper, and stir to combine.
Tip: Make sure the clams are fully submerged in the liquid.
- 8
Reduce heat to low and simmer for 10-15 minutes, or until the clams open.
Tip: Do not overcrowd the pot.
- 9
Serve hot, garnished with chopped fresh parsley if desired.
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