Clambake with Chorizo Recipe

Name: Clambake with Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, at room temperature; 1 to 2 tablespoons adobo sauce (from a can of chipotles in adobo); Kosher salt; 1 pound baby red-skinned potatoes; 8 cloves garlic, smashed; 4 ears of corn, husked and quartered; 2 pounds littleneck clams (about 20), scrubbed; 3 links fully cooked (not dried) chorizo (about 10 ounces), cut into thick slices; 2 poblano chile peppers, seeded and sliced; Juice of 1 lime; 1 cup fresh cilantro

Servings: persons

4 tablespoons unsalted butter, at room temperature
1 to 2 tablespoons adobo sauce (from a can of chipotles in adobo)
Kosher salt
1 pound baby red-skinned potatoes
8 cloves garlic, smashed
4 ears of corn, husked and quartered
2 pounds littleneck clams (about 20), scrubbed
3 links fully cooked (not dried) chorizo (about 10 ounces), cut into thick slices
2 poblano chile peppers, seeded and sliced
Juice of 1 lime
1 cup fresh cilantro

1
Mix the butter, adobo sauce and a pinch of salt in a small bowl until combined; set aside.
2
Fill a large pot or Dutch oven with 3 quarts water; season generously with salt and add the potatoes and garlic.
3
Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10 minutes.
4
Add the corn and cook 2 minutes.
5
Add the clams, chorizo and poblanos; cover and cook until the clams open, 3 to 5 minutes (discard any clams that do not open).
6
Remove the clams, potatoes, corn, chorizo and poblanos to a large bowl using a slotted spoon; cover to keep warm.
7
Ladle 2 cups of the cooking liquid into a small saucepan; add the chipotle butter and lime juice.
8
Whisk over medium-high heat until the butter melts and the broth is hot.
9
Uncover the clam mixture and pour the hot broth on top.
10
Top with the cilantro.
11
Photograph by Justin Walker

303

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 11 ingredients. The key ingredients include: 4 tablespoons unsalted butter, at room temperature, 1 to 2 tablespoons adobo sauce (from a can of chipotles in adobo), Kosher salt, 1 pound baby red-skinned potatoes, and more.

Yes, Clambake with Chorizo 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.

That's it — enjoy your meal!

Clambake with Chorizo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions