This recipe for clams with chorizo, white wine and garlic combines a couple things I really love – seafood, Spanish style chorizo, and garlic. The broth the results after cooking the clams is packed with savory, garlicky, spicy flavor and we agreed that dipping toasted bread in this was probably the best part of the dish (although the clams were good too).
Clams are so easy to make, but it is important to have a good source of fresh seafood. To prepare clams, you want to discard any with open or broken shells. Then give them a good scrub with a bristled brush and soak them in cold water for 30 minutes, which helps get them to spit out some of their grit. Then rinse and they are ready to use.
Spanish style chorizo is different than Mexican chorizo you see in tacos. Spanish style is more a preserved form, similar to salami. It doesn’t need to be refrigerated, and you can store it at room temp before use. I’m going to add a link to it on amazon, which is where I often buy it since it isn’t always easy to find in the grocery store.
Along with toasted sourdough, I also served an easy arugula and parmesan salad on the side with this dish. Other than cleaning and soaking the clams, the cook time for this is a few minutes.
Clams with Chorizo, White Wine and Garlic
Ingredients
- 2 lbs clams cleaned
- 2 tbsp olive oil
- 1 loop Spanish chorizo small diced
- 1 shallot minced
- 5 garlic cloves minced
- 2 tbsp butter
- 1/2 tsp chili flakes
- 8 oz dry white wine
- 1-2 cup chicken or vegetable stock
- juice of 1 lemon
- chopped fresh parsley
- salt and pepper to taste
- toasted bread for serving
Instructions
- Scrub the clams and let sit in cold water for 30 minutes. Rinse well and set aside.
- In a heavy pan, add the oil over medium heat. Add the chorizo and cook until it releases its fat. Stir and cook until it browns slightly. Add the butter, shallot, garlic and chili flakes and stir.
- Add the white wine and allow it to simmer for a few minutes. Add in the lemon juice, stock and the clams. Add enough stock so that they are at least half way covered. Cover the pot and allow them to cook for 5-8 minutes until they have opened. Discard any that don't full open after 8 minutes. Scoop the clams into bowls and reduce the sauce for a few minutes, tasting and adjusting the salt and lemon.
- Spoon the broth over the clams and top with parsley. Serve with toasted bread.