Spanish-Style Clam Stew With Garlic Toast Recipe

Name: Spanish-Style Clam Stew With Garlic Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 5 large garlic cloves, minced; 1/2 teaspoon saffron threads; 1 cup sherry; 1 tablespoon vegetable oil; 1 (12-ounce) package chorizo sausages, sliced; 1 cup chopped red onion; 1 1/4 teaspoons salt, divided; 1/4 teaspoon smoked paprika; 3 (8-ounce) bottles clam juice; 3 large red potatoes, diced; 2 (14 1/2-ounce) cans diced tomatoes, undrained; 1 teaspoon chopped fresh thyme; 1/4 teaspoon freshly ground black pepper; 1 sourdough baguette, sliced; 24 littleneck clams, well-scrubbed and rinsed; 1 teaspoon orange zest

Servings: persons

1/4 cup extra-virgin olive oil
5 large garlic cloves, minced
1/2 teaspoon saffron threads
1 cup sherry
1 tablespoon vegetable oil
1 (12-ounce) package chorizo sausages, sliced
1 cup chopped red onion
1 1/4 teaspoons salt, divided
1/4 teaspoon smoked paprika
3 (8-ounce) bottles clam juice
3 large red potatoes, diced
2 (14 1/2-ounce) cans diced tomatoes, undrained
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
1 sourdough baguette, sliced
24 littleneck clams, well-scrubbed and rinsed
1 teaspoon orange zest

1
Heat olive oil in a small saucepan over medium heat just until warm. Stir in garlic. Remove from heat, and let stand 15 minutes.
2
Combine saffron and sherry in a small bowl.
3
Heat vegetable oil in a large Dutch oven over medium-high heat. Add chorizo, and cook 4 minutes or until browned on all sides. Transfer chorizo to a plate.
4
Add onion, 1 teaspoon salt, and paprika to Dutch oven. Saute 5 minutes or until softened but not browned. Stir in sherry mixture, clam juice, and next 4 ingredients. Bring to a boil, reduce heat, and simmer, covered, 20 minutes or until potatoes are tender.
5
Brush baguette slices with garlic oil, and sprinkle with remaining 1/4 teaspoon salt. Bake at 400u00b0 for 10 minutes or until golden.
6
Stir clams into stew, cover, and simmer 5 to 6 minutes or until clams are fully opened. (Discard any that do not.) Stir in chorizo and orange zest. Cook until thoroughly heated. Serve with garlic toast.

446

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 17 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 5 large garlic cloves, minced, 1/2 teaspoon saffron threads, 1 cup sherry, and more.

Yes, Spanish-Style Clam Stew With Garlic Toast 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!

Spanish-Style Clam Stew With Garlic Toast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions