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4.8 from 12 votes

Spanish Clams and Chorizo

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 people
Calories: 385 kcal
Course: Main Course
Cuisine: Spanish

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. OPTIONAL: Strain the clam juice through a paper towel to remove grit. You can use this for the finished dish.
  4. 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.
  5. 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

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

% 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.