Jul 14 2026
Restaurants›The Temple Bar›Clams De Espana Recipe

Clams De Espana Recipe

Inspired by The Temple Bar
Time2h
Serves4

Manila clams steamed in white wine, served with scratch sourdough

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Ingredients

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Clams

Sourdough Bread

Method

Preparing the Clams

  1. 1

    Clean the Clams

    Rinse the Manila clams under cold water to remove any sand or grit. Soak them in a bowl of salted water for about 30 minutes to help purge any remaining sand.

  2. 2

    Cook the Aromatics

    In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and finely chopped shallots. Sauté for about 2-3 minutes, until fragrant and translucent.

  3. 3

    Add Wine and Clams

    Pour in 1 cup of dry white wine and bring to a simmer. Add the cleaned clams to the pot and cover with a lid. Steam the clams for about 5-7 minutes, or until they open. Discard any clams that do not open.

  4. 4

    Finish the Dish

    Chop a handful of fresh parsley and sprinkle over the clams. Season with salt and black pepper to taste. Stir gently to combine and remove from heat.

Making the Sourdough Bread

  1. 5

    Mix the Dough

    In a large mixing bowl, combine 4 cups of all-purpose flour, 1.5 teaspoons of salt, and 1 tablespoon of honey. Add 1 cup of sourdough starter and 1.5 cups of water. Mix until a shaggy dough forms.

  2. 6

    Knead the Dough

    Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic. Place the dough in a lightly greased bowl and cover with a damp cloth. Let it rise in a warm area for about 4-6 hours, or until doubled in size.

  3. 7

    Shape and Second Rise

    After the first rise, turn the dough out onto a floured surface and gently deflate it. Shape it into a round loaf and place it into a floured proofing basket. Cover and let rise for another 1-2 hours.

  4. 8

    Bake the Bread

    Preheat your oven to 450°F (230°C). Place a Dutch oven or baking stone inside to heat. Once hot, carefully place the shaped dough into the pot or onto the stone. Cover and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes, until golden brown.

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