These Spanish clams with chorizo and garlic sauce they are one of my favorite dishes. My mother-in-law makes these authentic clams with chorizo a few times a year and they always disappear in a flash.
If you are looking for other Spanish tapas recipes, Check out these great recipes for chorizo al vino tinto (chorizo cooked in red wine) and almejas a la marinera (Spanish clams).
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Introduction
What is your favorite comfort food? That dish you love, that warms you, that cheers you up?
For me they are clams: a large bowl of simmering clams in a white wine and garlic sauce, served with a large piece of crusty bread to mop up the sauce. Why not add some fatty, smoky Spanish chorizo Are you already there?
There is something so comforting about this recipe! It ticks all the boxes: quick, easy, chorizo-y. More, it’s made in one pot and only takes 30 minutes!
Ingredients
If you can’t wait to try these Spanish Clams with Chorizo, you’re not alone… they’re one of my favorites! 😋 Let’s talk about the key ingredients in this simple recipe.
- Molluscs: In terms of clams, I use small necks in this recipe They are a type of small, hard-shelled clam, just over an inch in diameter.
- Chorizo: It’s better to do it use semi-cured chorizo. It’s still partially raw, but that’s okay because it will be cooked. Don’t get the spicy chorizo! Spanish cuisine doesn’t use much chili pepper, so Spanish chorizo tends to be more smoky than spicy. If you can’t get semi-cured chorizo, use seasoned or fresh; each one tastes different, but is equally delicious!
- Located in the United States? Order excellent quality chorizo at The shopa family-run online shop specializing in Spanish food.
- White wine: A good white wine will perfectly accompany the clams, garlic, butter and aromatic herbs, making the sauce even tastier!
See the recipe card for complete information on ingredients and quantities.
How to prepare Spanish clams with chorizo
If you would like to see full ingredients and instructions, scroll to the end of the post for the printable recipe card.
- Fry the onion in olive oil until softened and translucent, about 3 to 4 minutes. (image 1)
- Add the chorizo to the onions and saute until it has released some fat and is lightly browned, about 3 minutes. (image 2)
- Add the minced garlic and paprika and cook for another minute. (image 3)
- Pour the white wine, then bring the mixture to the boil. Then add the clams, making sure they are evenly distributed cover and cook for 6-7 minutes. Discard any unopened clams. (image 4)
- Then remove the pan from the heat add the parsley and butter. Season to taste with salt and pepper. (image 5)
- Serve these Spanish clams with chorizo in small bowls garnished with extra parsley and enjoy while they’re hot! (image 6)
Recipe FAQs
I recommend using clams because they are quite small and therefore can be prepared quickly. If you need to use larger clams, cook them a few minutes longer, or until they have all opened.
Semi-cured chorizo works well in this recipe, as it is a traditional Spanish ingredient. If you can’t find semi-cured chorizo, use raw chorizo and cook it a little longer. Try using a mild chorizo, as Spanish cuisine is not spicy.
Expert advice
- You can serve it in small earthenware dishes as a tapa or family style as a main course.
- To adapt this recipe to a vegetarian recipe, omit the chorizo and add a few extra pinches of smoked Spanish paprika instead.
- Instead of white wine, try using dry sherry or dry cider; both make excellent versions.
- If you like a thick sauce, add a pinch of flour when browning the onion.
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Spanish clams with chorizo in garlic sauce
These Spanish Clams with Chorizo in Garlic Sauce are ready to eat in 30 minutes! It’s the perfect main dish for dinner and is great with bread.
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Portions: 4 portions
Calories: 533.48kcal
Instructions
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Place a large pot over medium heat, then pour in the olive oil and heat. Add the onion and sauté until soft and translucent, about 3 to 4 minutes.
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Add the chorizo and continue to cook until enough fat has been released to coat the onion, about 3 minutes.
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Add the garlic and paprika to the pot, then stir and sauté until aromatic, about 1 minute.
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Pour the white wine into the pan, then bring to the boil. Add the clams to the pot, making sure they are evenly distributed, then cover with a lid and cook until the clams have opened, about 6-7 minutes. Discard any that do not open.
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Remove the pan from the heat and add the parsley and butter. Season with salt and pepper to taste.
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Serve the hot clams in bowls with slices of crusty bread, and enjoy your meal!
Notes
- You can serve it in small earthenware dishes as a tapa or family style as a main course.
- To adapt this recipe to a vegetarian recipe, omit the chorizo and add a few extra pinches of smoked Spanish paprika instead.
- Instead of white wine, try using dry sherry or dry cider; both make excellent versions.
- If you like a thick sauce, add a pinch of flour when browning the onion.
Nutrition
Serve: 1serve | Calories: 533.48kcal | Carbohydrates: 1.63pmG | Protein: 25.28G | Fat: 27G | Saturated fat: 9.85G | Polyunsaturated fats: 1.21G | Monounsaturated fats: 6.74G | Trans fats: 0.24G | Cholesterol: 81.11mg | Sodium: 118.53mg | Potassium: 293.66mg | Fiber: 1.02G | Sugar: 3.07G | Vitamin A: 1562.76UI | Vitamin C: 13.89mg | Soccer: 86.43mg | Iron: 4mg
Photography by Giulia Verdinelli
