Steamed Clams with Dry Vermouth and Pumpkin Seed Picada

Catalan

Medium · Hot

Steamed Clams with Dry Vermouth and Pumpkin Seed Picada

Briny clams steamed open in dry vermouth, finished with a Catalan-style pumpkin seed and garlic picada that adds nutty depth and texture to the bright, saline broth.

Recipe by

Pau Soler

The Suquet Simmerer

Prep

25 min

Cook

15 min

Total

40 min

Method

Scrub the clams under cold running water, removing any barnacles or hairy threads. Discard any that are cracked or that do not close when tapped firmly. Soak in well-salted cold water (enough to barely cover) for 20 minutes to purge any remaining sand, then drain and rinse.

In a dry skillet over medium-low heat, toast the pumpkin seeds, stirring often, for 4-5 minutes until they pop and turn golden and fragrant. Let cool slightly.

Transfer the toasted seeds to a mortar. Add the 2 cloves garlic and a generous pinch of salt. Pound together with the pestle until a coarse, sandy paste forms — some texture should remain.

Add the parsley and pound briefly to incorporate. Stream in 2 tablespoons olive oil while grinding to bind the paste. Set aside.

In a wide, heavy-bottomed pot or Dutch oven over medium heat, warm 3 tablespoons olive oil. Add the 4 cloves sliced garlic and cook gently for 2 minutes until soft and fragrant but not colored.

Pour in the dry vermouth and bring to a gentle simmer. Add the drained clams, cover immediately, and cook for 4-5 minutes, giving the pot a shake once or twice, until the clams have opened. Discard any that remain closed.

Remove the lid. Stir the pumpkin seed picada into the clam broth, letting it thicken the liquid slightly. Taste and adjust salt.

Transfer to a wide bowl. Squeeze lemon over the top and scatter with fresh parsley. Serve immediately with crusty bread to soak up the broth.

Grade pending

Nutri-Score

Estimated nutrition

Grade pending · 100% ingredient coverage

Calories

628

per serving

High in protein · 62g

Protein

62g

Carbs

20g

Fat

28g

Dairy FreeGluten FreeLow CarbPescatarianAnti InflammatoryDiabetesHeart HealthyHigh ProteinMediterranean StyleOmega 3 Rich

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

SandySaucyTender

Aromas

HerbalMarineNuttyPungent

Kitchen Equipment

Primary Tool

Dutch Oven

Dutch Oven Mortar And PestlePot LidSkilletCitrus SqueezerGarlic Press Mixing Bowl Tongs Colander Kitchen Towels

Techniques

BindingPoundingSaut IngSimmering Steaming Toasting

Safety & Storage

Cross Contamination

Keep raw clams separate from other foods during prep. Use dedicated cutting boards and wash hands thoroughly after handling raw shellfish before touching other ingredients.

Cooking Temperature

Ensure clams are cooked until they fully open, approximately 4-5 minutes covered. Discard any clams that remain closed after cooking as they may harbor harmful bacteria or toxins.

Handling

Scrub clams under cold running water and remove barnacles or hairy threads. Soak in salted cold water for 20 minutes to purge sand before cooking. Discard any cracked clams or those that do not close when tapped.

High Risk Population

Individuals with sulfite sensitivity, particularly asthmatics, should be aware that dry vermouth contains sulfites. Shellfish consumption should be avoided by immunocompromised individuals unless cooked thoroughly.

Storage

Store live clams in a container covered with damp cloth in the refrigerator. Use within 1-2 days. Do not store in sealed plastic bags as clams need air circulation.

Shelf Life

Cooked clam dishes should be consumed immediately after preparation. Any leftovers must be refrigerated within 2 hours and consumed within 2 days. Reheat to 165°F (74°C) before eating leftovers.

Drug Interaction

Alcohol used in cooking may not fully evaporate. Individuals avoiding alcohol for health, religious, or medication reasons should be aware that dry vermouth is used in this recipe.

Pro Tips

Technique

Watch the clams closely in those final minutes under the lid. The moment they begin to open, they are nearly done — they will continue cooking in the residual heat. Pull them just as the last shells release, and you will be rewarded with tender, yielding flesh rather than the rubbery disappointment of overcooking.

Substitution

If dry vermouth is not to hand, a good dry sherry — the kind you would drink from a copita — works beautifully and brings that same slightly bitter, aromatic quality. Simply replace measure for measure.

From the chef

Clams are best when they do the talking — and these open willingly in dry vermouth, surrendering their brine into the broth with almost no persuasion. The pumpkin seed picada is a deliberate departure from the classic almond version: pounded with garlic and parsley, stirred through at the end, it brings a darker, earthier richness to the saline liquid. The clams arrive closed and suspicious; within minutes they open like small prayers. Squeeze lemon over the top, scatter fresh parsley, and serve with bread enough to soak up every last drop of the broth. This is not a dish to rush.

Pau SolerThe Suquet Simmerer

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TagsCatalanSteamed ClamsPicadaVermouthOne PotSeafoodShellfishGluten FreePescatarianDairy FreeWeeknight Dinner

AllergensMollusksSulfites

Source: generated · June 13, 2026