Spanish Clams and Chorizo
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Calories
385 kcal
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Course
Main Course
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Cuisine
Spanish
Spanish Clams and Chorizo
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I use Western littleneck clams for this recipe because that's what I can forage for here in NorCal. You could use any small hard-shell clam, and Manila or Eastern littlenecks are just as good or even better than then Western clams I use.
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Ingredients
- 25 to 50 small hard-shell clams
- 1/4 cup olive oil
- 1 large onion, sliced thin
- 4 garlic cloves, sliced thin
- 1 to 3 dried, hot chiles, broken up
- 1/2 pound dry Spanish chorizo, sliced
- 1 1/2 cups white wine
- a pinch of saffron (optional)
- 2 teaspoons Spanish smoked paprika
- Juice of a lemon
- 2 tablespoons chopped cilantro or parsley
- black pepper
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Instructions
- Lay the clams in a wide pan, like a big frying pan, in one layer; you may need to do this batches. Pour 1 cup of white wine in the pan and turn the heat to high. Cover the pan and steam the clams open. Keep an eye on the pan and check every minute or two and remove each clam as soon as it pops open. Move the opened clams to a bowl. Keep doing this, adding and removing clams, until they are all opened. Tap on the shells of those clams that don't seem to want to open, and sometimes they'll pop. If they stay resolutely closed, toss them.
- Your choice here: I remove all but a few of the clams from their shells because it's easier to eat this way; I leave a few clams in the shells for garnish. Some people just like to pick through the whole shebang, and if you're one of those, go for it.
- OPTIONAL: Strain the clam juice through a paper towel to remove grit. You can use this for the finished dish.
- Wipe out the pan you cooked the clams in and heat the olive oil over medium-high heat. When it's hot, sauté the onions until they are soft and the edges have browned a bit. Add the chiles, garlic and chorizo and cook for another minute or two.
- Crumble the saffron over the pan and sprinkle the paprika over everything. Add the remaining white wine, the clams and enough of the strained clam juice (or water) to halfway cover everything. Boil this furiously for about 90 seconds. Turn off the heat, add the lemon juice, chopped herbs and black pepper. Serve at once with a big loaf of crusty bread.
Notes
- I like to eat this with good bread and a dry rose or a very light red, like a Spanish Garnacha, California Gamay or French Beaujolais. Hard cider is another good choice here, as would a full-flavored white wine like a Portuguese Verdelho.
Nutrition Information
Show Details
Calories
385kcal
(19%)
Carbohydrates
7g
(2%)
Protein
12g
(24%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Cholesterol
39mg
(13%)
Sodium
765mg
(32%)
Potassium
139mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
781IU
(16%)
Vitamin C
3mg
(3%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 7g | 2% |
| Protein | 12g | 24% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 39mg | 13% |
| Sodium | 765mg | 32% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 781IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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