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Clams and Chorizo
Littleneck clams steamed in white wine, surrounded by aromatics, and rich in umami from chorizo, will be the most flavorful clams you'll eat. The zesty clam and chorizo broth is deliciously soaked up with your favorite bread or pasta.
-4 Servings
Ingredients
- 24 little neck clams
- 1 link Spanish/Portuguese Chorizo [see note 1] (diced (1/4 cup))
- 2 tablespoons olive oil
- 1 shallot (minced (1 1/2 tbsp))
- 6 cloves garlic (thinly sliced (mandoline))
- 4 anchovy filets in oil
- 2 tablespoons unsalted butter
- 3/4 teaspoon red pepper flakes (omit for less spicy)
- 125 milliliters dry white wine
- 1 cup vegetable broth
- 2 teaspoons grated lemon zest
- 1 tablespoons freshly chopped parsley
Garnish/Side
- Lemon Wedges
- Toasted Bread
- Optional: Pasta
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Instructions
- See note #2 on buying clams. To prep the clams, place them in a colander and place the colander in a larger bowl. Fill the bowl with fresh cold water until all the clams are submerged. Allow the clams to sit in the cold water for 30 minutes to spit the sand from inside their shells. After 30 minutes, remove the colander from the bowl (sand should be at bottom of bowl) and gently scrub each clam to remove any remaining grit or sand.
- In a pot or high walled skillet, over medium heat, add 2 tbsp olive oil and diced chorizo. Sauté chorizo for 4-5 minutes until it begins to brown. Add in the minced shallot and thinly sliced garlic, sauté for one minute until fragrant. Add in 2 tbsp unsalted butter, 4 anchovy filets, and crushed red pepper flakes. Mix all ingredients until anchovies dissolve.
- Pour white wine in and deglaze the pan, scraping up the browned bits on the bottom of the pan. Allow the wine to reduce for 3 minutes. Pour in the vegetable broth and add the lemon zest. Stir to combine all ingredients.
- Allow broth to come to gentle boil and carefully nestle the clams into the broth. Cover with a tight fitting lid and allow clams to steam for 5-7 minutes. Every few minutes give the pan a shake to help stimulate the clams [see note #3].
- Once clams are finished cooking, top with fresh parsley and serve immediately. Using a ladle, ladle broth and clams into a bowl and serve with fresh lemon wedges and toasted bread to soak up the broth. Optional: to turn into a more hearty meal, you can cook pasta and ladle clams and broth over the top.
Notes
- Spanish/Portuguese chorizo is par-cooked, do not use Mexican chorizo which comes raw/uncooked
- When buying clams, do a simple 'tap' test. Gently tap them together, they should full close their shells, if they don't they could be dead or dying and you should discard. Also discard any that are broken open.
- Be careful and don't cook clams for too long, or they will become tough and rubbery. Some clams will not open as fully as others and those are still ok to eat, use a knife to open them when eating. If a clam has a bad smell, that is a sign it needs to be tossed.
- This dish is best enjoyed fresh and right away. Clams cool quickly. If you need to store leftovers, do so in the refrigerator and carefully reheat in the microwave. Do not freeze, will alter taste and consistency of clam.
Nutrition Information
Calories: 631kcal (32%), Carbohydrates: 10g (3%), Protein: 24g (48%), Fat: 50g (77%), Saturated Fat: 18g (113%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 0.5g, Cholesterol: 106mg (35%), Sodium: 330mg (14%), Potassium: 210mg (6%), Fiber: 2g (8%), Sugar: 2g (2%), Vitamin A: 1175IU (24%), Vitamin C: 9mg (11%), Calcium: 66mg (7%), Iron: 4mg (22%)