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Simple Dinners Are Best: Clams and Chorizo

Clams and chorizo go together like two peas in a pod. Spicy and aromatic, this recipe takes only about 30 minutes to whip up and goes perfectly with toasted bread.


Serves: 2-3

Cost: $

Skill Level: Easy

Time to Make: 30 minutes


20 littleneck clams

8 ounces dried, Spanish chorizo

1/2 Vidalia onion

A small fennel bulb, fronds reserved

1 lemon

1 cup dry white wine

1/2 cup fresh parsley

Toasted ciabatta bread for serving

2 tablespoons olive oil

1 teaspoon smoked Spanish paprika

Salt and pepper to taste

2 tablespoons olive oil

1 teaspoon smoked Spanish paprika

Salt and pepper to taste


Prepare Ingredients: Remove the casing from the chorizo and discard. Dice the chorizo into small cubes. Finely chop the onion. Discard the core from the fennel bulb and finely chop the bulb. Pick a bit of the fronds from the fennel and roughly chop and reserve for garnish. Peel the lemon and mince the peel and then juice the lemon. Mince the parsley. Scrub the clams and keep chilled until ready to serve.

Prepare the Chorizo: Heat 1 tablespoon of olive oil in a large skillet over medium high. Add the diced chorizo and cook for 5-7 minutes, or until the fat has rendered. Next, add the diced onion and fennel to the sauce and cook for 10-12 minutes or until very soft and cooked through. Finally, add the lemon juice and wine and bring to a boil. Cook for an additional 3 minutes. Stir in the parsley and then reduce heat to low, add the clams and cover and cook for 8-10 minutes or until the clams have all opened. Remove from heat.

To Serve: Divide the clams and chorizo between bowls along with some oil from the pot. Serve with toasted slices of bread.

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