Spanish Clams With Chorizo Recipe

Name: Spanish Clams With Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 link Dry-cured Spanish Chorizo (such as Palacios), hot or mild to taste, halved and sliced in to 'moons'; 1 small Onion, thinly sliced; 5 cloves Garlic, rough chopped; 2 tablespoons Olive or Grapeseed oli; 1 teaspoon Crushed Red Pepper; 1 tablespoon Smoked Paprika; 1 sprig Fresh Thyme; 1 pinch Spanish Saffron; 5 Fingerling Potatos, halved and sliced in to 'moons'; 1 cup White Wine; 2 cups Vegetable or Seafood Stock; 1 cup Diced Tomato (fresh or canned); 1 bottle Clam Juice; 1 pound Manila Clams; 1 handful Fresh Parsley, chopped, for garnish

Servings: persons

1 link Dry-cured Spanish Chorizo (such as Palacios), hot or mild to taste, halved and sliced in to 'moons'
1 small Onion, thinly sliced
5 cloves Garlic, rough chopped
2 tablespoons Olive or Grapeseed oli
1 teaspoon Crushed Red Pepper
1 tablespoon Smoked Paprika
1 sprig Fresh Thyme
1 pinch Spanish Saffron
5 Fingerling Potatos, halved and sliced in to 'moons'
1 cup White Wine
2 cups Vegetable or Seafood Stock
1 cup Diced Tomato (fresh or canned)
1 bottle Clam Juice
1 pound Manila Clams
1 handful Fresh Parsley, chopped, for garnish

1
In a large skillet saute chorizo, onion, garlic, red pepper and paprika in oil over medium heat until onion becomes translucent.
2
Add potatoes and diced tomato, cooking down the tomatoes a bit if canned to get rid of the 'tinniness'.
3
Add the wine, and simmer for a minute to cook down the alcohol, then add the stock and clam juice.
4
Now it's time for the clams (the clams should be soaked in salted water prior to remove any grit or sand, please make sure your clams are clean and ready to go before you add them in!)
5
Add clams and cover to steam until clams open (aprox 8-10 minutes), discarding any clams that do not open.
6
Spoon into shallow bowls, garnish with parsley, and serve with a chunk of warm crusty bread, enjoy!

152

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 15 ingredients. The key ingredients include: 1 link Dry-cured Spanish Chorizo (such as Palacios), hot or mild to taste, halved and sliced in to 'moons', 1 small Onion, thinly sliced, 5 cloves Garlic, rough chopped, 2 tablespoons Olive or Grapeseed oli, and more.

Yes, Spanish Clams 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.

Spanish Clams With Chorizo

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