Chorizo Clams Recipe

Name: Chorizo Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 3/4 cup diced dried Spanish chorizo, casing removed; 1/2 cup diced onion; 1/2 cup diced red bell pepper; 1/2 teaspoon salt; 3 garlic cloves, smashed; 1/4 teaspoon red chili flakes; 1 tablespoon seeded, finely diced jalapeno; 1/4 cup tequila, white preferred; 1/4 cup Chicken Stock (page 362 or low-sodium store-bought); 2 pounds littleneck clams, scrubbed; 1/4 cup chopped cilantro; 1/4 lemon; 4 slices rustic sourdough bread; 2 tablespoons olive oil; Cilantro sprigs, for garnish

Servings: persons

1 tablespoon canola oil
3/4 cup diced dried Spanish chorizo, casing removed
1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 teaspoon salt
3 garlic cloves, smashed
1/4 teaspoon red chili flakes
1 tablespoon seeded, finely diced jalapeno
1/4 cup tequila, white preferred
1/4 cup Chicken Stock (page 362 or low-sodium store-bought)
2 pounds littleneck clams, scrubbed
1/4 cup chopped cilantro
1/4 lemon
4 slices rustic sourdough bread
2 tablespoons olive oil
Cilantro sprigs, for garnish

1
1.
2
In a heavy stockpot over medium-high heat, add the canola oil and cook the chorizo for 3 to 5 minutes, or until lightly browned.
3
Add the onion, peppers, salt, and garlic and cook for 4 to 5 minutes, until the onion has softened.
4
Add the chili flakes and jalapeno and cook for 2 minutes more.
5
Then add the tequila and chicken stock.
6
Bring to a boil and add the clams and chopped cilantro.
7
Cover tightly and cook until all the clams open, 8 to 10 minutes, stirring once.
8
Discard any unopened clams.
9
2.
10
While the clams are steaming, drizzle the bread with olive oil and broil or grill until just crisp, about 45 seconds each side.
11
3.
12
Divide the clams into 2 shallow serving bowls and ladle the cooking liquid on top.
13
Squeeze the lemon over the clams.
14
Garnish with the bread and a cilantro sprig.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon canola oil, 3/4 cup diced dried Spanish chorizo, casing removed, 1/2 cup diced onion, 1/2 cup diced red bell pepper, and more.

Yes, Chorizo Clams falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo Clams

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