Clams and Chorizo
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
15 mins
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Additional Time
4 mins
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Total Time
49 mins
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Calories
631 kcal
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Course
Main Course
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Cuisine
Spanish
Clams and Chorizo
Description
This recipe starts by cleaning and purging fresh clams to remove sand, ensuring a clean taste and texture. Diced Spanish or Portuguese chorizo is sautéed with shallots and thinly sliced garlic until fragrant, then enriched with butter, anchovy fillets, and red pepper flakes. Deglazing with white wine and adding vegetable broth creates a savory steaming liquid infused with lemon zest for brightness.
The clams cook briefly in the broth until they open, maintaining a tender, juicy texture without overcooking. Fresh parsley and a squeeze of lemon garnish the dish, adding herbal and citrus notes. The anchovies dissolve into the sauce, lending subtle umami depth without fishiness.
Clams and Chorizo is best served immediately with toasted bread to mop up the flavorful broth or with pasta as an optional accompaniment. Care is taken to avoid overcooking the clams, which can turn rubbery, and to discard any clams that do not open or smell off.
The recipe emphasizes using par-cooked chorizo and offers tips on selecting fresh clams by checking shell closure and smell. Leftover clams should be refrigerated and reheated gently without freezing to preserve texture and flavor.
Ingredients
- 24 clams little neck variety
- 1 link chorizo diced (1/4 cup, Spanish or Portuguese
- 2 tablespoons olive oil
- 1 shallot (minced (1 1/2 tbsp))
- 6 cloves garlic (thinly sliced (mandoline))
- 4 anchovy filet in oil
- 2 tablespoons butter unsalted
- 3/4 teaspoon red pepper flakes (omit for less spicy)
- 125 milliliters white wine dry
- 1 cup vegetable broth
- 2 teaspoons lemon zest, grated
- 1 tablespoons parsley freshly chopped
Garnish/Side
- lemon wedges
- bread toasted
- pasta optional
Instructions
- See note #2 on buying clams. To prep the clams, place them in a colander and place the colander in a larger bowl. Fill the bowl with fresh cold water until all the clams are submerged. Allow the clams to sit in the cold water for 30 minutes to spit the sand from inside their shells. After 30 minutes, remove the colander from the bowl (sand should be at bottom of bowl) and gently scrub each clam to remove any remaining grit or sand.
- In a pot or high walled skillet, over medium heat, add 2 tbsp olive oil and diced chorizo. Sauté chorizo for 4-5 minutes until it begins to brown. Add in the minced shallot and thinly sliced garlic, sauté for one minute until fragrant. Add in 2 tbsp unsalted butter, 4 anchovy filets, and crushed red pepper flakes. Mix all ingredients until anchovies dissolve.
- Pour white wine in and deglaze the pan, scraping up the browned bits on the bottom of the pan. Allow the wine to reduce for 3 minutes. Pour in the vegetable broth and add the lemon zest. Stir to combine all ingredients.
- Allow broth to come to gentle boil and carefully nestle the clams into the broth. Cover with a tight fitting lid and allow clams to steam for 5-7 minutes. Every few minutes give the pan a shake to help stimulate the clams [see note #3].
- Once clams are finished cooking, top with fresh parsley and serve immediately. Using a ladle, ladle broth and clams into a bowl and serve with fresh lemon wedges and toasted bread to soak up the broth. Optional: to turn into a more hearty meal, you can cook pasta and ladle clams and broth over the top.
Notes
- Use Spanish or Portuguese chorizo, which is par-cooked; do not substitute raw Mexican chorizo.
- Select live clams that fully close their shells when tapped; discard broken or unresponsive ones.
- Be cautious not to overcook clams to avoid tough, rubbery texture; some clams may not open fully but remain edible.
- If a clam smells off, discard it to ensure safety and quality.
- Serve this dish fresh and immediately; store leftovers in the refrigerator and reheat gently. Do not freeze as it affects taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Calories | 631kcal | 32% |
| Carbohydrates | 10g | 3% |
| Protein | 24g | 48% |
| Fat | 50g | 77% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 106mg | 35% |
| Sodium | 330mg | 14% |
| Potassium | 210mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1175IU | 24% |
| Vitamin C | 9mg | 10% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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