Creamy Rice and Clams Recipe: A Spanish Coastal Classic

(Arroz Meloso con Almejas)


By Edu Valor / Author - Spanish Chef

The dish wasn't a regular in our family and I've seen it made by our Spanish friends too. It never gets old.

The rice and clams recipe goes way back in the coastal regions of northern Spain, particularly in Cantabria, where it's been a beloved staple for generations.

This is really a fisherman's dish! A homemade dish often prepared during celebrations.

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Creamy Spanish rice and venus clams on a plate.Mellow rice with venus clams.

A Fisherman’s Tradition


It's considered one of the finer dishes in Spanish cuisine. Some prefer it "caldoso" - with extra broth for a soupy consistency. You'll see versions that are quite runny, but I prefer a creamy consistency where the rice is tender and the liquid has been mostly absorbed, creating that luscious texture you see in the photo above.

This is truly a fishermen’s dish: simple, homemade, and often served during celebrations. 

Optional Twist: Calamari


Some cooks add small pieces of calamari for extra texture, but this is entirely optional. If you prefer, leave them out and use a few more Venus clams instead.

It'll enhance the clam taste, if that's something you enjoy!


Let's Make Creamy Rice with Clams!


Ingredients for 4 Servings


Preparation: 10 minutes
Cooking: 18-20 minutes for the Bomba rice, approx. 40 minutes total.

*Measurements in metric and the USA Imperial system. For British/Canadian measurements, please use the metric conversion calculator.

Using a different type of rice (round-grain or medium-grain) may alter the cooking time. The info is usually on the packaging.

  • 300g round-grain rice (Bomba, Calasparra, etc...)
  • 350g venus clams (or other small clams)
  • 150g calamari, sliced into squares
  • 1.2L/ fish stock or bouillon
  • 2 garlic cloves, minced
  • 1 red or sweet onion, finely diced
  • A few saffron strings (or ½ tsp yellow food-dye), optional
  • salt and pepper

Instructions

  1. Pour water into a small pot and add the clams, along with a generous amount of sea salt. Set aside.
  2. In a frying-pan, fry the onion and garlic in some olive oil on medium heat. 
  3. When the onion turns tender and glazed, pour the fish stock. Bring to a boil and turn the heat down to medium-low. Season and taste. Add the saffron now.
  4. Add the rice and calamari. Let it simmer covered for 35-40 minutes, stirring occasionally.
  5. Meanwhile, drain the clams, and 5 to 7 minutes before the end, add them to the rice. Stir a few times.
  6. Cooking is done when the venus clams are completely open. If you feel the rice is too thick, add some hot fish stock and stir.

TIPS: 

  • Use another type of small clams if needed.
  • If calamari are hard to come by, leave them out.
  • Add a small splash of lemon juice or vinegar.
  • Never use cold stock/bouillon while clams or meats are cooking.


What You Will Need

  1. A large and smaller cooking pot
  2. Spatula
  3. Paring knife
  4. Cutting board
  5. Measuring beaker
  6. Measuring spoons
  7. Scale


What Makes This Rice and Clams Recipe Special?


Unlike paella, this dish is simpler, more elegant, and doesn’t require a large pan dominating your stovetop. The magic happens naturally: as the clams open, they release their briny juices into the rice, layering it with the deep, savory flavor of the sea.

It’s Spain’s answer to more complicated rice dishes — but without all the fuss.

Most of the ingredients require very little prep, so you’ll spend less time chopping and more time enjoying the cooking process (ideally with a cold drink in hand).

Perfect For Any Occasion


This Spanish rice and clams recipe is versatile enough for:

  • A relaxed weeknight dinner that still feels special
  • An impressive yet low-stress dinner party dish
  • A weekend lunch that goes beyond the ordinary
  • Those evenings when you’re craving restaurant-quality food without leaving home

The Secret's in the Simplicity


Here's the thing about clams: they have this remarkable quality that can elevate any dish to a higher level. Pair that with rice - the ultimate comfort staple that practically every culture embraces - and you've got something truly special.

The secret lies in the dish's simplicity. Fresh ingredients, straightforward cooking, and a great outcome every single time. No culinary degree required.



*****

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