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clams with chorizo and garlic
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5 from 2 votes

Spanish Clams with Chorizo in Garlic Sauce

This Spanish clams and chorizo recipe is the perfect dish to whip out for guests. It's quick, easy, and delicious; and perfect for mopping up with bread!
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Spanish
Servings: 4 servings

Ingredients

  • 2 tablespoon olive oil
  • 1 medium onion finely diced
  • ½ lb semi-cured chorizo sliced into ¼-inch pieces
  • 8 cloves garlic diced
  • 1 teaspoon smoked paprika
  • 3 cups white wine
  • 6 lbs littleneck clams scrubbed and rinsed
  • ½ cup fresh parsley leaves
  • 2 tablespoon butter

Instructions

  • 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.

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 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.