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Manila Clams with North African Spices

Scott Phillips

Servings: 2

The distinctive flavors in this dish were inspired by the Moroccan marinade called charmoula. Littleneck clams can be substituted for Manila clams but will take a little longer to cook.


  • 2 Tbs. olive oil
  • 2 medium shallots, thinly sliced
  • 1 tsp. sweet smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • A generous 1/8 tsp. cayenne
  • 2/3 cup dry white wine
  • 2 lb. Manila clams, well rinsed
  • 1 Tbs. fresh lemon juice
  • Kosher salt
  • 3 Tbs. chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 310
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 45
  • Sodium (mg): 1110
  • Carbohydrates (g): 10
  • Fiber (g): 1
  • Protein (g): 18


  • Heat the oil in a 5- to 6-quart heavy-duty pot over medium-high heat. Add the shallots and cook, stirring, until they begin to soften, about 30 seconds. Add the paprika, cumin, coriander, and cayenne; stir until fragrant, about 30 seconds. Add the wine and clams. Cover and steam, shaking the pot occasionally, until the clams open, about 5 minutes (discard any that don’t open).
  • Add 1 Tbs. fresh lemon juice to the pot and season to taste with salt. Divide the clams between 2 bowls and pour the liquid over them. Sprinkle with the parsley and serve.


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