Clams & Chorizo in White Wine Sauce

Clams & Chorizo w/ Lemon Zest - Eat Simple Food Print

Clams & Chorizo in White Wine Sauce

This clam & chorizo recipe is packed with flavor and freshened up with a touch of lemon zest and parsley.  Serve it with a baguette or over linguine or zucchini noodles.  Clams need to be alive when cooked.  Many places give you clams wrapped in a plastic bag, which they should not do, as the little guys need to breathe to stay alive.  Immediately open the bag and transfer to a bowl of ice and keep in the refrigerator until ready to cook.  Dead clams will be open before cooking, so trash them.

  • Author: beckie
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 45 minutes
  • Yield: 6 As Appetizer; 3 As Main
  • Category: Dinner / Appetizer
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 8 ounces of ground chorizo
  • 1/3 cup onions, diced
  • 1 Tbsp garlic, minced
  • 3/4 cup white wine
  • 1 1/2 cup clam juice
  • 24 littleneck clams, rinsed & scrubbed
  • zest from one lemon
  • 2 Tbsp lemon juice
  • 3 Tbsp fresh Parsley, chopped
  • 1 baguette (optional)
  • salt to taste

Instructions

  • Rinse clams and discard any that are open. Clams will nearly always have some dirt, sand, or mud in them even if you rinse them with great care.  The sand will stay at the bottom of your pot when cooking.  When pouring your broth into a bowl, leave ~ 1/4 to 1/3 of the liquid (and all of the sand) in the pan.  This prevents a sandy broth.
  • Bring a large pan to medium high heat and add butter, chorizo, onions.  Cook ~ 8 minutes or until chorizo is cooked through and add garlic.  Cook 1-2 minutes or until fragrant and add white wine and clam juice or water.  Bring to a boil and add clams.
  • Cover and cook an additional 5-7 minutes or until the clams have opened.  Trash any clams that have not opened (they are bad).  Remove clams to a large bowl as they open.  Remove sausage with a slotted spoon (place in clam bowl) and pour most of the broth into your bowl, careful to leave any sand in the pan and not in your dinner.
  • Zest lemon first and then juice.  Add 2 Tbsp lemon juice and garnish with lemon zest and parsley.
  • Serve with crusty baguette for dipping or serve over pasta or zoodles.  Add sea salt to taste.  Happy Eating!  Beckie

TIP: Don’t have clam juice?  Use water or chicken broth.

Notes

Things In My Kitchen:

  • Spiralizer – for making zucchini noodles “zoodles” if I’m feeling like I want a lighter meal.
  • Microplane Zester – for zestin’ the lemon.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Clams, Gluten Free, Dairy Free, Low Country, Pork, Chorizo

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Clams & Chorizo in White Wine Sauce

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