Clams Chorizo White Wine Broth (Print Version)
Clams, chorizo, and aromatic broth come together for a vibrant, hearty seafood dish. Perfect paired with toasted bread.
# Ingredients:
→ Main Ingredients
01 -
24 little neck clams
02 -
1 link Spanish/Portuguese chorizo, diced (1/4 cup)
03 -
2 tablespoons olive oil
04 -
1 shallot, minced (1 1/2 tablespoons)
05 -
6 cloves garlic, thinly sliced
06 -
4 anchovy filets in oil
07 -
2 tablespoons unsalted butter
08 -
3/4 teaspoon red pepper flakes
09 -
125 milliliters dry white wine
10 -
1 cup vegetable broth
11 -
2 teaspoons grated lemon zest
12 -
1 tablespoon freshly chopped parsley
→ Garnish & Side
13 -
Lemon wedges
14 -
Toasted bread
15 -
Optional: Pasta
# Directions:
01 -
Place clams in a colander set inside a larger bowl. Submerge clams in cold water for 30 minutes to expel sand. Remove colander, discard sandy water, and scrub each clam to remove grit.
02 -
Heat olive oil over medium heat in a pot or high-walled skillet. Add diced chorizo and sauté for 4-5 minutes until browned. Add minced shallot and sliced garlic, sauté for an additional minute until fragrant. Mix in butter, anchovy filets, and red pepper flakes, stirring until the anchovies dissolve.
03 -
Add white wine to the pan to deglaze, scraping up browned bits. Allow wine to reduce for 3 minutes, then add vegetable broth and lemon zest. Stir to combine.
04 -
Bring broth to a gentle boil, then carefully place clams into the pan. Cover with a tight-fitting lid and steam for 5-7 minutes, shaking the pan occasionally to stimulate clams.
05 -
Garnish clams with fresh parsley and serve immediately. Ladle clams and broth into bowls, accompanied by lemon wedges and toasted bread for dipping. Optionally, serve with cooked pasta for a heartier meal.
# Notes:
01 -
Discard any clams that do not close when tapped or have a bad smell as they may be unsafe to eat.
02 -
Do not overcook clams, as they can become tough and rubbery. Some clams may not open fully but are still safe to eat.
03 -
Clams are best enjoyed fresh and should not be frozen as freezing alters their taste and texture.