Sailor Clams Recipe -
Sailor Clams Recipe
  • READY IN 30 mins

Sailor Clams

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  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 More Reviews

Most Helpful Positive Review
Jan 27, 2011

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!!

Most Helpful Critical Review
Oct 14, 2010

Was pretty good. I may attempt this again.


8 Ratings

Oct 11, 2008

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!

Apr 19, 2007

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!

Jul 01, 2011

i found it easier to do step #2 first, then add the water and boil the clams -making it a one pan meal.

Aug 17, 2010

Delicious and delicate flavour. This is my favourite type of recipe, simple and elegant. My boyfriend and I enjoyed this with a fresh loaf of crusty bread and bottle of white wine. Clams are relatively expensive here so I had to substitute 1/2 of them with shrimp, it was still very good.

Mar 05, 2009

I tried this recipe and it came out great!

Dec 21, 2012



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

* Percent Daily Values are based on a 2,000 calorie diet.

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