Spanish Clams with Chorizo in Garlic Sauce

Method7 steps · about 30 min

1. 1

   Step 1: Scrub and rinse the shell-on clams, then drain. Dice the onion and garlic and slice the chorizo before heating the pot.

   Uses 6 lb live shell-on littleneck clams, scrubbed and rinsed · Water, enough to scrub and rinse the clams; drain before cooking

2. 2

   Step 2: Heat the 2 tbsp olive oil in a large pot over medium heat. Add the diced onion (1 medium) and sauté for about 3–4 minutes, stirring, until soft and translucent.

   Soften the onion · 3 minUses 2 tbsp olive oil · 1 medium onion, finely diced

3. 3

   Step 3: Add the sliced chorizo to the softened onion. Cook for about 3 minutes, stirring, until it releases enough fat to coat the onion and starts to brown.

   Render the chorizo fat · 3 minUses Softened onion in olive oil · 8 oz mild semi-cured Spanish chorizo, cut into ¼-inch slices

4. 4

   Step 4: Add the diced garlic (8) and smoked paprika (1 tsp). Stir and sauté for about 1 minute, until fragrant.

   Cook the garlic and paprika · 1 minUses Onion and chorizo with their cooking fat · 8 garlic cloves, diced · 1 tsp smoked paprika

5. 5

   Step 5: Pour in the 3 cups white wine and bring to a boil. Add the cleaned, drained clams, distribute them evenly and cover the pot. Once steady steam is established, cook for about 6–7 minutes, checking from 6 minutes, until the clams have opened. Discard any that remain closed. The semi-cured pork chorizo must also be cooked through to 71°C/160°F.

   Steam the clams open · 6 minUses Garlic-paprika chorizo base · 3 cups white wine · All scrubbed and rinsed clams, with cleaning water drained away

6. 6

   Step 6: Remove the pot from the heat. Stir the chopped ½ cup parsley and 2 tbsp butter into the opened clams, chorizo and sauce. Taste and add salt and black pepper as needed.

   Uses Opened clams and finished chorizo sauce, excluding the discarded closed clams · ½ cup fresh parsley leaves, chopped · 2 tbsp butter · Salt, to taste · Black pepper, to taste

7. 7

   Step 7: Divide the hot clams, chorizo and sauce among four bowls. Add extra parsley leaves if desired, and serve optional slices of ready crusty bread alongside.

   Uses Finished clams and chorizo in garlic-wine sauce · Extra fresh parsley leaves, optional, for garnish · Ready-to-eat crusty bread, optional, sliced for serving