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Clams With Chorizo and Tomatoes
Clams With Chorizo and Tomatoes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Satisfy dinner cravings fast with Spicy Chorizo Clams, a flavorful dish for any occasion. Serve with crusty bread to soak up the delicious broth.
Ingredients:
  • For the clams:
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 1/2 ounces (3/4 cup) Spanish chorizo, skin (casing) removed and cut into thin slices
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon dried crushed red pepper (optional)
  • 1 cup dry white wine
  • 1 1/2 cups water
  • 3 1/2 pounds littleneck clams
  • 1 tablespoon salted butter
  • 1/3 cup roughly chopped parsley
  • For the bread:
  • 1 loaf crusty bread, such as sourdough levain, baguette, Italian, or ciabatta
  • Olive oil
  • Salt
Instructions:
  • Inspect the clams: Discard any cracked or broken clams. For slightly open clams, gently tap on the counter and discard if they do not close.
  • Prepare the clams: Soak freshly harvested or small batch clams in salted water for 30 minutes to remove sand, then rinse under cool water, gently rubbing off any dirt.
  • Prepare the broth: In a large pot or Dutch oven over medium heat, heat olive oil. Sauté onion until tender, about 2 minutes. Add garlic and chorizo; sauté for a few minutes to enhance the flavors. Stir in tomatoes, crushed red pepper, white wine, and water. Increase heat and gently bring to a boil. Simmer for a few minutes to soften the tomatoes and deepen the flavors.
  • Cook the clams: Add clams and cover to simmer until they open, approximately 10 minutes. Break butter into pieces, add to the pan, sprinkle with parsley, and turn off the heat.
  • Prepare the bread by cutting thick slices (one or two per person). Brush with olive oil, sprinkle with salt, and toast quickly on the grill or under the broiler. Set aside to serve alongside the clams.
  • Serve the delicious clams and flavorful broth in shallow bowls accompanied by a side of crusty bread.

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