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clams with chorizo and garlic

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!
5 from 1 vote
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Course: Main Course
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Author: David Pope


  • 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.
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!