Basque Style Steamed Clams (Almejas Guisadas)

In the Basque Country, great seafood cooking means letting the ingredients speak for themselves, and this dish is a masterclass in that philosophy.

Cherrystone clams steam open in a fragrant bath of dry white wine, minced garlic, onion, parsley, and olive oil.

That’s it. No cream, no heavy sauce, just briny clam liquor mingling with wine and garlic into a broth so good you’ll fight over who gets the last spoonful.

Serve in deep bowls with thick slices of crusty French bread for soaking up every drop, and a simple green salad on the side.

Kitchen Tips

• Scrub clams thoroughly under cold running water and discard any that are already open and don’t close when tapped
• Use a dry, crisp white wine like Txakoli or Albariño for the most authentic Basque flavor
• After 20 minutes, discard any clams that haven’t opened; they’re not safe to eat
• Have the bread sliced and ready before you start cooking because this dish goes from stove to table in minutes