Clams Chorizo White Wine Broth

There is something undeniably satisfying about a big bowl of steamed clams nestled in a smoky-spicy chorizo broth with plenty of bread on the side to soak up every last drop. This is my go-to dish when I want to impress guests or treat myself to restaurant flavors at home in under an hour.

I whipped this up for a friend's birthday dinner, and everyone ended up hovering over the pot with slices of bread. It was the hit of the night, and now it is my staple when I crave something special and simple.

• Little neck clams: the star of the show and best when they are tightly closed and smell like the ocean
• Spanish or Portuguese chorizo: brings smoky and garlicky depth with hearty texture
• Olive oil: to sauté and build a savory foundation
• Shallot: for a gentle onion base and subtle sweetness
• Garlic: thinly sliced for aromatic punch that melts into the broth
• Anchovy filets in oil: adding a deep umami layer that melts away
• Unsalted butter: rounds out the sauce and creates a silky finish
• Red pepper flakes: for gentle heat that wakes up every bite
• Dry white wine: pick something crisp for a flavorful and not too sweet broth
• Vegetable broth: adds body and keeps everything light
• Grated lemon zest: brightens the dish and balances out the richness
• Freshly chopped parsley: for a fresh herby pop right before serving
• Lemon wedges: to finish and bring extra brightness at the table
• Toasted bread: because you need it to mop up the broth
• Pasta (optional): but turns the dish into a hearty meal

• Look for clams that are tightly closed and heavy for their size. Your chorizo should be cured and firm not crumbly or raw.

Step-by-Step Instructions

Prep the Clams:

Soak clams in a bowl of cold water with a colander inside. Let them sit for thirty minutes so they spit out sand. Gently scrub each clam under running water.

Brown the Chorizo:

Heat olive oil in a pot or deep skillet over medium. Add diced chorizo and cook for four to five minutes until browned and fragrant.

Sauté Shallot and Garlic:

Add minced shallot and thinly sliced garlic to the pot. Sauté for a minute until everything is soft and aromatic.

Melt in Flavor:

Add butter and anchovy filets along with red pepper flakes. Stir until anchovies have mostly dissolved.

Deglaze and Build Broth:

Pour in the white wine and use a spoon to scrape up the browned bits. Let the wine simmer and reduce for about three minutes. Add vegetable broth and grated lemon zest then stir.

Steam the Clams:

Bring the liquid to a gentle boil. Nestle clams evenly in the pan. Cover tightly and steam for five to seven minutes giving the pan a gentle shake now and then. Remove lid when the clams have mostly opened.

Finish and Serve:

Top with lots of chopped parsley. Ladle clams with plenty of broth into bowls. Serve right away with lemon wedges and toasted bread. If making pasta, cook it separately and spoon clams and broth over the top.

Save

I love how the chorizo makes the broth so flavorful you could almost eat it as a soup. The first time my family shared this meal on a chilly night we ended up dipping bread and laughing around the table so this recipe has become a comfort food classic in our house.

Storage Tips

Leftover clams should be cooled quickly and stored in the refrigerator in a sealed container. They can be gently reheated in a microwave but avoid boiling or they will turn rubbery. The broth without clams can be frozen and is fantastic for seafood soups and risotto bases.

Ingredient Substitutions

If you cannot find Spanish or Portuguese chorizo a good quality smoked sausage will work but avoid the raw fatty type. You can swap shallots for a small sweet onion and skip anchovy if you must but I highly recommend keeping it for that essential depth of flavor.

Save

Serving Suggestions

This dish shines as a main course with lots of crusty bread. It also works well as part of a tapas spread with roasted vegetables and a green salad. For a heartier version spoon everything over al dente pasta or creamy polenta.

A Little Backstory

This recipe finds its roots in traditional Iberian kitchens where shellfish meets cured sausage in rich broths. My twist comes from adding plenty of lemon zest and using vegetable broth to keep the flavors bright and not too heavy. Gathering around with friends for a pot of clams is my favorite way to end any weekend.

Recipe FAQs

→ How should I clean little neck clams?

Soak clams in cold water for 30 minutes to release sand, then scrub each shell to remove any exterior grit.

→ Can I use a different type of chorizo?

Use Spanish or Portuguese chorizo for a firm texture and smoky flavor. Avoid raw Mexican chorizo, which is too loose for this preparation.

→ What can I serve alongside this dish?

Toasted bread is classic for soaking up broth. For a heartier meal, serve the clams and broth over cooked pasta.

→ How do I know if clams are safe to eat?

Discard any clams that don’t close after a gentle tap or have cracked shells. Live clams will open when cooked and smell fresh.

→ Is it possible to make this less spicy?

Simply omit or reduce the red pepper flakes to lower the heat without affecting the other flavors.

→ What cookware works best for steaming clams?

Use a high-walled skillet or pot with a lid. The vessel should be large enough for the clams to open fully.