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Chorizo Steamed Clams

Rated as 4.78 out of 5 Stars

"I have always just called these chorizo steamed clams, 'Spanish Clams,' since it seems like there's some variation of this on every Spanish restaurant menu I've ever seen. Sometimes they use beer, or white wine, or sherry; and many varieties of clams can be used. But the common denominator is the spicy, Spanish-style chorizo. I like to serve steamed clams with grilled bread."
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30 m servings 986
Original recipe yields 2 servings


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  1. Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
  2. Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to "stir" the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir.
  3. When clams have opened, remove pot from heat. Stir in butter and parsley; allow butter to melt. Serve clams in heated bowls with lots of the liquid.


  • Cook's Note:
  • You can really adapt this kind of thing to your tastes. Cilantro instead of parsley, leeks instead of onions, and mussels instead of clams, just to name a few. Just make sure you have plenty of grilled, or toasted bread around to soak up the glorious broth.
  • The recipe yields enough cooked clams to serve 4 as an appetizer or 2 as a main dish.

Nutrition Facts

Per Serving: 986 calories; 37.2 29.4 94.3 292 853 Full nutrition

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Read all reviews 11
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Great and very easy. I'm going to try to add a little spice next time.

Used mussels. Simple and full of flavor.

This turned out to be outstanding. I did not have any Chorizo so I used Andouille sausage instead and it came out better than any clam dish I ever had. I added no salt to this dish.

I made it! But yes I tweaked the recipe a bit, I used fresh mussels instead of clams, I added a quarter cup of diced carrots with the onion and a can of diced tomatoes with the garlic... DELICIO...

It was delicious. I made it with mussels and will be making it many more times. Good chorizo makes everything taste better!!

Wonderful, I only had hot Italian sausage and beautiful Manila large clams. Added a little lemon pepper and dried red peppers. Nice balance. Try it and put your own twist to it. Drank more o...

Delicious way to serve fresh steamed clams. I used large Cherry Stone clams, chorizo (without the skin) and minced garlic. It was fabulous! Made it again the next day for a friend, only the c...

This is a very easy, super delicious recipe from Chef John. There was an abundance of clams and broth. A large meal for two. I made it exactly as written, but I may make a couple of revisions ne...

Chef John recipes continue to be my ‘go to’ when wanting to impress.