Spanish clams with chorizo

Spanish Almejas con Chorizo is a dish that captures the essence of Spanish coastal and rustic cuisine, combining fresh clams with smoky, spicy chorizo.

This recipe creates a rich, flavorful broth as the chorizo releases its oils and spices, infusing the tender clams with its bold character. It’s a perfect tapas dish or main course, served with crusty bread to soak up the irresistible sauce.

Ingredients:

• 2 pounds fresh clams, cleaned and scrubbed
• 4 ounces Spanish chorizo, sliced into thin half-moons
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, finely minced
• 1 small shallot, finely chopped
• 1/2 teaspoon smoked paprika (pimentón)
• 1/2 cup dry white wine (such as Albariño or Sauvignon Blanc)
• 1/2 cup low-sodium chicken or fish stock
• 1/4 cup fresh parsley, chopped
• 1 teaspoon fresh lemon juice (optional)
• Kosher salt and freshly ground black pepper, to taste
• Crusty bread, for serving

Instructions:

1. Rinse the clams thoroughly under cold water, scrubbing their shells to remove any grit.
2. Soak them in salted water for 20-30 minutes to help release any sand.
3. Discard any clams that remain open after tapping.
4. Heat the olive oil in a large skillet or sauté pan over medium heat.
5. Add the sliced chorizo and cook for 3-4 minutes, stirring occasionally, until it releases its oils and begins to brown slightly.
6. Add the minced garlic, shallot, and smoked paprika to the pan.
7. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
8. Pour in the white wine and chicken stock, stirring to combine and scrape up any browned bits from the bottom of the pan.
9. Let the liquid simmer for 1-2 minutes to allow the alcohol to evaporate.
10. Add the clams, cover the pan, and let them steam for 5-7 minutes, or until all the clams have opened.
11. Discard any clams that remain closed.
12. Stir in the chopped parsley and a squeeze of fresh lemon juice, if desired.
13. Taste and season with salt and pepper, though the chorizo and clams often provide enough saltiness on their own.
14. Transfer the clams and chorizo to a serving dish, ladling the flavorful broth over the top.
15. Serve immediately with slices of crusty bread for dipping.