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!
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Servings: 4 servings
Ingredients
- 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
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.
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!