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Clams & Chorizo in White Wine Sauce

Open cooked clams and chorizo in a steel deep pan. Garnished with lemon zest and parsley. Torn Baguette on side of pan.
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EatSimpleFood.com

This clam & chorizo recipe is packed with flavor and freshened up with a touch of lemon zest and parsley.

Ingredients

Units Scale
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 8 ounces of ground raw chorizo (AKA Mexican 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. 
  • Add garlic and cook 1-2 minutes or until fragrant.
  • 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 salt to taste.  Happy Eating!  Beckie

Notes

Don't have clam juice?  Use water or chicken broth.