Clams with Chorizos
Take your taste buds on a bold seaside adventure with this Clams with Chorizos recipe, where fresh, briny clams meet the smoky, spicy kick of diced chorizo in a savory broth. This one-pan dish is a feast for the senses, combining tender shellfish, fragrant garlic, and shallots with the richness of white wine and stock, creating a luxurious base brimming with flavor. A sprinkle of fresh parsley and a hint of optional red pepper flakes elevate this quick and easy meal to gourmet status, ready in just 40 minutes. Serve it with crusty bread to soak up every drop of the delectable broth, making it perfect for a dinner party centerpiece or weeknight indulgence. Packed with Mediterranean-inspired flavors, this recipe is ideal for seafood lovers seeking comfort with a touch of sophistication.
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Recipe Information
Ingredients
- 2 pounds Fresh clams
- 8 ounces Chorizo (Spanish or Mexican style, diced)
- 2 tablespoons Olive oil
- 4 cloves Garlic (minced)
- 2 medium Shallots (finely chopped)
- 1 cup Dry white wine
- 1 cup Chicken or seafood stock
- 2 tablespoons Parsley (chopped, for garnish)
- 0.25 teaspoons Red pepper flakes (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 loaf Crusty bread (for serving)
Instructions
Begin by cleaning the clams: Scrub them clean under cold running water, discarding any clams that are cracked or do not close when tapped.
Heat a large, deep skillet or sauté pan over medium heat and add the olive oil.
Add the diced chorizo to the skillet and cook for 4–5 minutes, stirring occasionally, until it starts to render its fat and becomes slightly crispy.
Stir in the minced garlic and chopped shallots. Cook for an additional 2–3 minutes until fragrant and softened, being careful not to burn the garlic.
Pour in the dry white wine and bring it to a simmer. Let it cook for 2 minutes to reduce slightly.
Add the chicken or seafood stock, red pepper flakes (if using), salt, and black pepper. Stir to combine and bring the mixture back to a gentle simmer.
Carefully add the cleaned clams to the skillet. Cover with a lid and cook for 6–8 minutes, or until the clams open up. Discard any clams that do not open.
Sprinkle the chopped parsley over the top and give everything a gentle stir to combine the flavors.
Serve the clams and chorizo hot in bowls, with a ladle of the flavorful broth. Pair with slices of crusty bread to soak up the juices.
Enjoy your Clams with Chorizos!
Nutrition Facts
Calories |
3822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 6938 mg | 302% | |
| Total Carbohydrate | 268.9 g | 98% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 11.3 g | ||
| Protein | 305.9 g | 612% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1119 mg | 86% | |
| Iron | 270.0 mg | 1500% | |
| Potassium | 7056 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
