Recipe: Steamed Clams and Chorizo

clams chorizo2

Steamed Clams & Chorizo 

This gorgeous Mediterranean dish can be ready to eat in less than 30 minutes but looks and tastes like you’ve spent hours on it. It can be served as it  is with nothing more than good crusty bread for dunking into the wonderfully fragrant broth or served in large bowls over angel hair pasta. A green salad completes the meal. 

To serve 4: 

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, thinly sliced

1 lb chorizo, sliced

1 cup thinly sliced fennel (bulb part only)

½ teaspoon coarse black pepper

½ teaspoon paprika (sweet or hot)

1 cup dry white wine

1 cup clam juice or chicken broth

3 dozen little neck clams, scrubbed

1 cup Italian parsley, roughly chopped

juice of ½ lemon

thinly sliced small Serrano pepper for garnish 

In a large Dutch oven heat the olive oil over medium heat. Add the onions and garlic and sauté till translucent. Add the chorizo, fennel, black pepper and paprika and sauté for 4-5 minutes till the sausage is cooked through. 

Turn the heat up to medium high and add the wine and clam broth. Bring to a rolling boil and add the clams all at once. Quickly give them a stir and cover with a lid. Steam for 5-7 minutes or until the clams have opened (discard any that may not have opened). 

Toss in the parsley, squeeze the lemon over the clams and give everything a stir. Ladle into large individual bowls and serve with crusty bread for soaking up the delicious broth or over angel hair pasta. Garnish with the thinly sliced hot peppers or additional fresh parley if desired.

 This smells unbelievably good as the clams are steaming!

  1. I found your blog searching for this type of recipe, and I’ve completely fallen in love! Your recipes all look delicious and I just adore the simplicity of your blog. I’ll be a frequent visitor!

  2. This is quite simply a beautiful dish. We’re just now starting to get frozen clams & mussels, so I’m beginning to look for recipes. This one will be at the top.

  1. February 17th, 2010

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