Clam and Chourico Dressing Recipe

Name: Clam and Chourico Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups stale country bread, cut into 1 1/2-inch cubes (1 1/4 pounds); 1 pound fresh chourico sausage (or use fresh chorizo), casing removed; 1 tablespoon minced garlic; 1 large white onion, diced (2 cups); 4 stalks celery, diced (1 1/2 cups); 2 tablespoons minced fresh thyme; 1 tablespoon minced fresh sage; 8 tablespoons unsalted butter; 2 tablespoons whole grain mustard; 1/2 bunch fresh parsley, chopped (2/3 cup); 1 dozen shucked and chopped quahog clams, liquor reserved (see note); Kosher salt and ground black pepper

Servings: persons

6 cups stale country bread, cut into 1 1/2-inch cubes (1 1/4 pounds)
1 pound fresh chourico sausage (or use fresh chorizo), casing removed
1 tablespoon minced garlic
1 large white onion, diced (2 cups)
4 stalks celery, diced (1 1/2 cups)
2 tablespoons minced fresh thyme
1 tablespoon minced fresh sage
8 tablespoons unsalted butter
2 tablespoons whole grain mustard
1/2 bunch fresh parsley, chopped (2/3 cup)
1 dozen shucked and chopped quahog clams, liquor reserved (see note)
Kosher salt and ground black pepper

1
Heat oven to 325 degrees.
2
Spread bread cubes on a baking sheet in a single layer and bake 10 to 15 minutes, or until lightly toasted; set aside.
3
Increase oven temperature to 375 degrees.
4
Heat a large skillet over medium heat and add sausage.
5
Saute, breaking up meat with a wooden spoon, until fat has rendered and sausage is cooked through, 8 to 10 minutes.
6
Remove to a large bowl with a slotted spoon and set aside.
7
Discard all but 2 tablespoons of the fat left in the pan.
8
Add garlic, onion, celery, thyme and sage to pan and cook over medium-low heat, stirring, until vegetables start to soften, about 5 minutes.
9
Remove vegetables to bowl with sausage.
10
Melt butter in a small saucepan over medium heat.
11
Cook, swirling pan, until foam subsides and butter just begins to brown and smell nutty.
12
Add bread cubes, mustard, parsley, brown butter, clams and clam liquor to bowl with sausage and vegetables and mix well.
13
Season with salt and pepper to taste.
14
Transfer dressing to a baking dish and bake until golden brown and crisp on top, about 15 minutes.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 6 cups stale country bread, cut into 1 1/2-inch cubes (1 1/4 pounds), 1 pound fresh chourico sausage (or use fresh chorizo), casing removed, 1 tablespoon minced garlic, 1 large white onion, diced (2 cups), and more.

Yes, Clam and Chourico Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Clam and Chourico Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions