Moroccan · Seafood
Mehdia Clams with Garlic & Cumin
At the beach town of Mehdia near Kenitra, clams are steamed open in a fragrant broth of garlic, cumin, chilli and coriander, then finished with lemon. It's a quick, punchy seafood dish eaten straight from the pot with bread to soak up the spiced, briny liquor.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 3
- Level
- Easy
Ingredients
- 1.2 kg fresh clams, cleaned
- 6 garlic cloves, sliced
- 1 tbsp cumin
- 1 tsp paprika
- 1/2 tsp chilli flakes
- 4 tbsp olive oil
- 1 large bunch coriander, chopped
- Juice of 1 lemon
- 1 tomato, grated (optional)
- Salt to taste
Method
- 1
Purge the clams
Soak the clams in salted water 30 minutes to spit out grit, then rinse and discard any that stay open.
- 2
Start the broth
Warm the olive oil, add the garlic, cumin, paprika and chilli, and cook a minute until fragrant.
- 3
Add tomato
Stir in the grated tomato if using and cook briefly.
- 4
Steam
Tip in the clams and half the coriander, cover, and steam 4–6 minutes until they open.
- 5
Finish
Add the lemon juice and remaining coriander and toss.
- 6
Serve
Serve in the pot with bread; discard any clams that didn't open.
Chef's tips
- Purge the clams in salted water first or you'll get grit in the broth.
- Don't overcook — pull them off the heat the moment they open.
- Taste before salting; clams release plenty of their own brine.
Frequently asked questions
How do I know clams are fresh?
They should be tightly closed or close when tapped, and smell clean and briny. Discard any that are cracked, gaping and won't shut, or that don't open after cooking.
Can I use mussels instead?
Yes — mussels take the same garlic-cumin broth beautifully and cook in a similar time.