Moroccan · Seafood
Clam Tagine with White Wine
A modern Essaouira restaurant dish that nods to the town's French and Portuguese coastal influences, small clams steamed open in a garlicky white wine and tomato sauce, spiked with chermoula and served with plenty of bread for the broth.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
- Level
- Medium
Ingredients
- 1 kg small clams, purged and scrubbed
- 4 garlic cloves, crushed
- 2 tomatoes, chopped
- 150 ml dry white wine
- 1 tsp paprika and a pinch of cayenne
- Small bunch coriander and parsley, chopped
- 3 tbsp olive oil
- Salt and pepper
Method
- 1
Purge the clams
Soak the clams in cold, salted water for 30 minutes so they release any sand, then scrub and drain, discarding any that stay open when tapped.
- 2
Build the base
Warm the oil in a wide pan or tagine, soften the garlic briefly with the paprika and cayenne, then add the chopped tomatoes and cook 8–10 minutes to a light sauce.
- 3
Add wine and clams
Pour in the white wine, bring to a simmer, then add the clams, cover, and cook 5–7 minutes, shaking the pan occasionally, until the shells open.
- 4
Discard closed clams
Discard any clams that have not opened after cooking.
- 5
Finish
Stir in most of the herbs and check the seasoning.
- 6
Serve
Scatter with the remaining herbs and serve immediately with plenty of bread for the broth.
Chef's tips
- Purge the clams properly in salted water — skipping this leaves grit in the finished dish.
- Cook just until the shells open; overcooked clams turn tough and rubbery quickly.
- Any clams that remain closed after cooking should be discarded rather than forced open.
Frequently asked questions
Can I use mussels instead of clams?
Yes, mussels work very well with the same method and timing, and are often easier to find.
What can replace the white wine?
A splash of extra lemon juice and water can replace the wine for a non-alcoholic version, though the flavour will be a little less complex.