Easy Clams and Chorizo Recipe

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

5 from 1 vote

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 550kcal

Equipment

Wide pot

Ingredients

1 tablespoon olive oil
8 ounces dried Spanish chorizo ( casing removed and chorizo finely diced)
½ Vidalia onion (finely diced)
A small fennel bulb (fronds reserved; bulb cored and finely diced)
1 teaspoon smoked Spanish paprika
1 lemon (zested and juiced)
1 cup dry white wine
½ cup fresh parsley
20 littleneck clams (scrubbed)
Salt and pepper to taste
Toasted ciabatta bread for serving

Instructions

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.

Cook the aromatics:

Add the diced onion and fennel to the sauce and cook for 10-12 minutes or until very soft and cooked. Add the smoked paprika and sauté for 1 minute until fragrant.

Prepare the broth:

Stir in the lemon juice, lemon zest, and white wine and bring to a boil. Cook for an additional 3 minutes.

Cook the clams:

Add the minced parsley to the pot, then reduce heat to low. Add the clams, 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 sauce from the pot. Serve with toasted slices of bread.

Nutrition

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