Today David shares one of my own favorite recipes. My mother-in-law makes these clams with chorizo a few times a year and they always disappear in a flash! His recipe is the traditional Spanish one — enjoy!
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. And 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… Deliciousness in one pot and in only 30 minutes!
What You’ll Need to Make this Recipe
For recipes like this, it’s best to use semi-cured chorizo. It’s still partially raw, but that’s fine since it will get cooked in the pot with the clams. And for authentically Spanish flavors, don’t get the spicy stuff! 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, don’t worry. You can use dry-cured or fresh — each has a different flavor, but is equally delicious!
Located in the US? Find great quality chorizo at La Tienda, a family-run online shop specializing in Spanish food
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.
Spanish Clams with Chorizo in Garlic Sauce
- 2 tbsp olive oil
- 1 medium onion finely diced
- 1/2 lb semi-cured chorizo sliced into 1/4-inch pieces
- 8 cloves garlic diced
- 1 tsp smoked paprika
- 3 cups white wine
- 6 lbs littleneck clams scrubbed and rinsed
- 1/2 cup fresh parsley leaves
- 2 tbsp butter
- Place a large pot over medium heat and add the olive oil. When the oil is hot, add the onion and saute until the onion is soft and translucent. (About 3-4 minutes). Add the chorizo to the pan and continue to saute for another 3 minutes until enough fat has released to coat all the onion.
- Next, add the garlic and paprika to the pot. Stir and saute for another minute until aromatic.
- Pour the white wine into the pot. Bring to the boil and add the clams to the pot. Distribute the clams evenly across the pot. Cover with a lid and cook for 6-7 minutes until the clams have opened up. Discard any that do not open.
- Remove the pot from heat and stir in the parsley and butter. Season with salt and pepper and serve in hot bowls with crusty bread.
- 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 some smoked Spanish paprika instead -- a few dashes.
- Instead of the white wine, try using dry sherry or dry hard cider -- both make excellent versions.
- If you like a thick sauce, you can add a dash of flour when sauteing the onion. This will thicken things up a bit.
Thanks for reading my go-to recipe for Spanish clams with chorizo in garlic sauce! If you’re looking for more chorizo recipes, why not check out Lauren’s tips on chorizo al vino tinto (chorizo cooked in red wine).