Steamed Clams in Wine and Chorizo
Transform your dinner table into a coastal feast with these Steamed Clams in Wine and Chorizo. This elegant yet approachable dish combines briny fresh clams with the smoky richness of Spanish chorizo, all simmered in a luxurious broth of dry white wine, garlic, and savory stock. Fragrant shallots, a touch of butter, and a sprinkle of fresh parsley elevate the flavor profile, while crusty bread provides the perfect vessel for soaking up every last drop of the aromatic broth. Ready in just 35 minutes, this one-pot recipe is ideal for weeknights or special occasions, offering a stunning blend of seafood and spice that captures the essence of Mediterranean-inspired dining. Perfect for seafood lovers, this dish is your go-to for entertaining or simply treating yourself to restaurant-quality flavors at home.
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Recipe Information
Ingredients
- 2 pounds Fresh clams (littleneck or Manila)
- 6 ounces Spanish chorizo, diced
- 2 tablespoons Olive oil
- 2 medium Shallots, finely minced
- 4 cloves Garlic, finely minced
- 1 cup Dry white wine
- 1 cup Chicken or seafood stock
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Unsalted butter
- 1 loaf Crusty bread (optional, for serving)
- 0.25 teaspoons Black pepper
Instructions
Rinse the clams thoroughly under cold water, scrubbing the shells to remove any sand or debris. Discard any clams that remain open after tapping lightly on the shell.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the diced chorizo and cook, stirring occasionally, until it releases its oils and begins to brown (about 4-5 minutes).
Add the minced shallots and garlic to the pot with the chorizo, stirring frequently until fragrant and softened (about 2-3 minutes).
Pour the white wine into the pot, scraping the bottom with a wooden spoon to deglaze and loosen any browned bits.
Add the chicken or seafood stock and bring the mixture to a simmer.
Carefully add the cleaned clams to the pot. Cover with a lid and steam over medium heat for 6-8 minutes, or until the clams open. Discard any clams that do not open.
Stir in the butter and chopped parsley. Taste the broth and season with black pepper as needed (the chorizo may already provide sufficient saltiness).
Serve the steamed clams immediately in bowls with plenty of broth. Pair with crusty bread for soaking up the flavorful juices if desired.
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 5935 mg | 258% | |
| Total Carbohydrate | 248.4 g | 90% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 12.0 g | ||
| Protein | 203.1 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 657 mg | 51% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 2678 mg | 57% | |
*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.
