Spanish Clams with Chorizo in Garlic Sauce

5 from 2 votes

Spanish Clams with Chorizo in Garlic Sauce

These Spanish clams with chorizo in garlic sauce are ready to eat in 30 minutes! It's the perfect one pot comfort food for dinner, and tastes great with bread.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Spanish

Servings: servings

Calories: 533.48kcal

Author: Lauren Aloise

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

US Customary - Metric

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