These Spanish clams with chorizo and garlic sauce are one of my favorite dishes. My mother-in-law makes these authentic clams with chorizo a few times a year, and they always disappear in a flash.
If you're looking for more Spanish tapas recipes, check out these great recipes for chorizo al vino tinto (chorizo cooked in red wine) and almejas a la marinera (Spanish clams).
Introduction
What's your favorite comfort food? That dish that you love, that makes you feel warm, that cheers you up?
For me, it's clams: a big bowl of piping hot clams in white wine and garlic sauce, served with a big chunk of crusty bread for mopping up the sauce. Why not add some fatty, smoky Spanish chorizo in there while you're at it?
There's just something so comforting about this recipe! It ticks all of the boxes: quick, easy, chorizo-y. Plus, it's made in one pot and takes only 30 minutes!
Ingredients
If you're excited to try these Spanish clams with chorizo, you're not alone...they're one of my favorites! 😋 Let's chat about the key ingredients in this simple recipe.
- Clams: In terms of clams, I use littlenecks in this recipe. They're a type of small, hard-shelled clam just over an inch in diameter.
- Chorizo: It's best to use semi-cured chorizo. It's still partially raw, but that's fine since it will get cooked. Don't get spicy chorizo! Spanish cuisine doesn't use much chili pepper, so Spanish chorizo tends to be more smoky than spicy. If you can't get semi-cured chorizo, use dry-cured or fresh; each has a different flavor, but is equally delicious!
- Located in the US? Order great quality chorizo at La Tienda, a family-run online shop specializing in Spanish food.
- White Wine: A nice white wine will perfectly accompany the clams, garlic, butter, and herbs by making the sauce extra flavorful!
See recipe card for full information on ingredients and quantities.
How to Make Spanish Clams with Chorizo
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Sauté the onion in olive oil until it's softened and translucent, about 3-4 minutes. (image 1)
- Add the chorizo to the onions and sauté until it has released some fat and is lightly browned, about 3 minutes. (image 2)
- Add the minced garlic and paprika and cook for another minute. (image 3)
- Pour in the white wine, then bring the mixture to a boil. Add the clams, making sure they're evenly distributed, then cover and cook for 6-7 minutes. Discard any unopened clams. (image 4)
- Remove the pot from the heat, then stir in the parsley and butter. Season to taste with salt and pepper. (image 5)
- Serve these Spanish clams with chorizo in small bowls garnished with extra parsley and enjoy while they're hot! (image 6)
Recipe FAQs
I recommend using littleneck clams, as they're quite small--which means they're quick to cook. If you need to use larger clams, cook them a few minutes longer, or until they all open up.
Semi-cured chorizo works well in this recipe, as it's a traditional Spanish ingredient. If you can't find semi-cured, use raw chorizo and just cook it a little longer. Try to use a mild chorizo, as Spanish cuisine isn't spicy.
Serve
These Spanish clams with chorizo and garlic sauce are a wonderful light meal when served with slices of hearty bread! Or, serve them as a tapa and round out your meal with other Spanish seafood favorites, like gambas al ajillo pintxo, squid and potato stew, albóndigas de choco (cuttlefish meatballs), or shrimp in whiskey sauce.
Expert Tips
- You can serve this in small clay dishes as a tapa, or family-style as the main course.
- To adapt this to be a vegetarian recipe, omit the chorizo and add a few extra dashes of smoked Spanish paprika instead.
- Instead of the white wine, try using dry sherry or dry hard cider; both make excellent versions.
- If you like a thick sauce, add a dash of flour when sautéing the onion.
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Spanish Clams with Chorizo in Garlic Sauce
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 8 ounces semi-cured chorizo cut in ¼-inch slices
- 8 cloves garlic diced
- 1 teaspoon smoked paprika
- 3 cups white wine
- 6 pounds littleneck clams scrubbed and rinsed
- ½ cup fresh parsley leaves chopped
- 2 tablespoons butter
Instructions
- Place a large pot over medium heat, then pour in the olive oil and heat up. Add the onion and sauté until it's soft and translucent, about 3-4 minutes.
- Add the chorizo and continue to cook until enough fat has released to coat the onion, about 3 minutes.
- Add the garlic and paprika to the pot, then stir and sauté until aromatic, about 1 minute.
- Pour the white wine into the pot, then bring to a boil. Add the clams to the pot, making sure they're evenly distributed, then cover with a lid and cook until the clams have opened up, about 6-7 minutes. Discard any that do not open.
- Remove the pot from heat and stir in the parsley and butter. Season with salt and pepper to taste.
- Serve the clams hot in bowls with slices of crusty bread, and enjoy!
Notes
- You can serve this in small clay dishes as a tapa, or family-style as the main course.
- To adapt this to be a vegetarian recipe, omit the chorizo and add a few extra dashes of smoked Spanish paprika instead.
- Instead of the white wine, try using dry sherry or dry hard cider; both make excellent versions.
- If you like a thick sauce, add a dash of flour when sautéing the onion.
Nutrition
Photography by Giulia Verdinelli
Mario
Super fast to prepare, mucho deliciouso.
Perfect for a simple dinner or if friends pop in!