1-Diving into this Mediterranean steamed clams recipe starts with simple steps that lead to a delicious outcome. Begin by sorting through the clams and discarding any that are open and do not close when tapped, ensuring your dish is safe and fresh. This process helps remove any impurities right from the start.

2-Next, prepare three large bowls of water: two with salt one-third cup kosher salt per gallon and one without. Soak the clams in the first salted bowl for 20 minutes, then move them to the second for another 20 minutes, discarding any that open. Scrub the clams with a small brush and soak them in the unsalted water for an additional 20 minutes before transferring to a tray and covering with a damp towel.

3-Cooking the Dish: Heat ¼ cup extra virgin olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add 1 chopped yellow onion, ½ chopped green pepper, ½ chopped red pepper, and 4 minced garlic cloves, seasoning with salt and pepper. Cook for about 5 minutes, stirring regularly, to build a flavorful base.

4-Stir in 2 chopped ripe tomatoes, ½ teaspoon cumin, ½ teaspoon paprika, and ½ teaspoon red pepper flakes. Pour in 1 cup dry white wine and 1 ½ cups water, then bring to a gentle boil and cook for 5 to 7 minutes until the tomatoes soften. Adjust salt as needed for the perfect balance.

5-Rinse and clean 3 pounds of fresh clams thoroughly.

6-Heat oil and sauté onions, peppers, and garlic for 5 minutes.

7-Add tomatoes, spices, wine, and water, then simmer.

8-Steam the clams for 7 to 10 minutes until they open.

9-Stir in 1 chopped green onion and ⅓ cup chopped fresh parsley.

10-Serve immediately with the broth.