Spanish Paprika Clam Dip

Clam dip gets a Spanish twist, inspired by a classic tapas flavor combination.

Spanish Paprika Clam Dip

One of the simplest Spanish tapas dishes is high quality tinned seafood mounded on top of potato chips, sprinkled with a smoked paprika and vinegar sauce. This recipe replicates that briny-tart-smoky-savory flavor combination in the form of a clam dip that's a little bit more party friendly (and affordable) than tins of Spanish seafood. 

Spices used in this recipe


Paprika, Smoked Spanish
Paprika, Spanish Sweet
Cayenne Pepper
Salt, Kosher
Peppercorns, White, Grinder

Ingredients

Preparation

  1. If using whole baby clams, chop roughly. Stir all ingredients together in a container, cover, and allow flavors to blend in the fridge for at least 1 hour.
  2. Taste for seasoning and adjust as desired. Serve with potato chips or crudites. Clam dip will keep in the fridge for 4-5 days.

Makes about 2 1/2 cups. 

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