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.

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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

986 calories; protein 94.3g; carbohydrates 29.4g; fat 37.2g; cholesterol 291.8mg; sodium 853.4mg. Full Nutrition
Advertisement

Reviews (14)

Most helpful positive review

Rating: 4 stars
03/05/2016
Great and very easy. I'm going to try to add a little spice next time. Read More
(6)
22 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/04/2016
Great and very easy. I'm going to try to add a little spice next time. Read More
(6)
Rating: 5 stars
09/06/2016
Used mussels. Simple and full of flavor. Read More
(2)
Rating: 5 stars
09/24/2018
Chef John recipes continue to be my ‘go to’ when wanting to impress. Read More
(2)
Advertisement
Rating: 5 stars
06/07/2018
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... DELICIOUS!!! YAYYY making a staple! Read More
(1)
Rating: 5 stars
06/29/2018
It was delicious. I made it with mussels and will be making it many more times. Good chorizo makes everything taste better!! Read More
(1)
Rating: 5 stars
07/07/2018
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. Read More
(1)
Advertisement
Rating: 5 stars
08/26/2018
AH-MAZIING and ohhh so easy!! My local grocery store didn t have any clams so I used mussels instead. I also added a bit of chopped celery a touch of cilantro and Worcheshire sauce. And salt. O-M-G good! Read More
Rating: 5 stars
04/09/2018
Wicked good me and my fiancé loved them!!! Read More
Rating: 4 stars
03/10/2019
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 next time. First I felt it lacked some brightness so I ll add a touch of vinegar or lemon to the broth. The other thing is that I may buy uncooked chorizo then cook and drain it before adding it. Not sure about that because the smoked chorizo I bought came out nicely in the dish. This was a great dish and easy to clean up afterwards. Read More