Spanish

Medium · Hot

Clams with Sofrito and Fresh Parsley

Briny clams steamed open in a slow-cooked tomato and garlic sofrito, finished with a scatter of fresh parsley and a squeeze of lemon. The sofrito is built patiently, then the clams open in their own time, releasing their brine into the aromatic base.

Recipe by

Pau Soler

The Suquet Simmerer

Prep

45 min

Cook

35 min

Total

1h 20m

Method

Clean and Prepare the Clams

In a large bowl, dissolve the salt in 1 liter of cold water. Submerge the clams and let them soak for 30 minutes to purge any sand. Lift them out, rinse, and set aside.

Build the Sofrito

Add the diced tomatoes to the pot. Continue cooking the sofrito over medium-low heat, stirring from time to time, until the tomatoes have collapsed and the mixture has thickened into a jammy, deeply flavored paste, about 20 minutes. Taste and season with salt.

Steam the Clams in Sofrito

Add the soaked clams to the pot with the sofrito. Cover and steam over medium-high heat until all shells have opened, 5–8 minutes. Using a ladle, taste the cooking liquid and adjust seasoning with salt if needed.

Finish and Serve

Bring the pot to the table and ladle the clams and sofrito into wide bowls. Finish with a squeeze of lemon and a final drizzle of olive oil if desired. Serve immediately with crusty bread to soak up the broth.

Nutri-Score

Excellent balance

A–E · lower is better · score -2

Calories

459

per serving

High in protein · 58gLow sugar · 7gLow saturated fat · 2g

Protein

58g

Carbs

22g

Fat

14g

Sat. fat

Fiber

Sugar

Sodium

1291mg

Gluten FreeDairy FreePescatarianLow CarbHeart HealthyAnti InflammatoryHigh ProteinLow Saturated FatOmega 3 Rich

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

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderSilkySaucy

Aromas

BrinyGarlickyHerbalTomato

Kitchen Equipment

Primary Tool

Dutch Oven

Dutch Oven LadleChef KnifeCutting Board

Counter FootprintMedium

Techniques

Steaming Sofrito Purging

Safety & Storage

High Risk Population

Raw or undercooked shellfish poses significant risk to pregnant women, elderly, young children, and immunocompromised individuals. Clams must be cooked until they fully open and reach safe internal temperature.

Cooking Temperature

Ensure clams are cooked until shells open completely. Discard any clams that do not open during cooking. The sofrito should reach a bubbling simmer before adding clams.

Cross Contamination

Use separate cutting boards, utensils, and plates for raw clams and ready-to-eat foods. Wash hands thoroughly with soap after handling raw shellfish.

Handling

Live clams should be stored in a colander over ice or in the refrigerator. Do not seal in airtight containers as clams need to breathe. Use within 1-2 days of purchase.

Storage

Store live clams in refrigerator at 40°F or below. Place in colander over bowl to catch any sand or liquid. Do not store in fresh water as they will die. Use within 24-48 hours for best quality and safety.

Allergen Warning

This dish contains mollusks (clams). Individuals with shellfish allergies should avoid this dish entirely. Cross-contact with other allergens is unlikely given the ingredient list.

Pro Tips

Technique

Let your sofrito tell you when it's ready — it should be jammy, deeply colored, and concentrated, not watery. The tomatoes need a full 20 minutes over medium-low heat to collapse and marry with the garlic. Rushing this step robs the dish of its soul.

Substitution

Mussels make a wonderful substitute for clams in this preparation, or combine both for a true suquet-style shellfish medley. If tomatoes are out of season, a good-quality canned San Marzano will serve in their place.

From the chef

I learned patience watching my father's clams open slowly at the Barceloneta market, each one releasing its brine into the sofrito at its own pace. This dish captures that same reverence — letting the tomatoes and garlic cook down to a jammy depth before the clams join, so their liquor becomes one with the sauce. A squeeze of lemon at the end, a handful of parsley, and suddenly you're tasting the sea itself.

Pau SolerThe Suquet Simmerer

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TagsClamsSeafoodSofritoOne PotSteamedMediterraneanCoastalBriny

AllergensMollusks

Source: generated · June 10, 2026