Small Clams in Sauce (Tallinas a la Catalana)
Author: Barbara Norman
  • 4 1/2 pounds small clams; cleaned
  • 4 cloves garlic; peeled and minced
  • 2 medium tomatoes; peeled and chopped
  • 2 sprigs parsley; chopped
  • 1/4 lemon - juice only
  • 3 Tablespoons olive oil
  • 1 Tablespoon butter; (heaping Tablespoon)
  • salt and pepper to taste
  1. Heat olive oil until barely simmering; fry minced garlic over low fire.
  2. When garlic begins to take on color, add tomato. After tomato liquid has reduced, put in chopped parsley and clams, carefully cleaned and previously soaked at least 1 hour in cold water. Cover dish and cook over low fire until all clams are open, giving dish an occasional shake to stir it.
  3. Squeeze lemon over clams, stir in butter, season with salt and pepper to taste, and serve.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
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