Clams with Chorizo

This recipe is adapted from Mussels with Chorizo in one of my favorite cookbooks, The New Spanish Table, by Anya Von Bremzen. The key ingredient is Spanish chorizo – available in most Seattle area grocery stores and many Asian food stores (Chorizo is common in Filipino cuisine as well as Spanish food). I often use a semi-cured Basque variety, Chorizo Bilbao. Make sure you have a good loaf of french bread for dipping up all of the extra sauce. You won’t want to waste a drop. Enjoy!!

Clams with Chorizo


  • 2 Tbsp. extra virgin olive oil
  • 8 oz. Spanish-styles chorizo sausage, cut in half lengthwise, then into medium-thin slices
  • 1/2 cup white onion, diced
  • 6 medium cloves garlic, thinly sliced
  • 1 – 14.5 oz. can diced tomatos
  • 1/2 tsp. chili flakes
  • 2 cups clam juice
  • 1 medium-size pinch saffron, pulverized in a mortar and steeped in 2 Tbsp. hot water
  • 1 tsp. sherry vinegar
  • 1 tsp. sugar
  • 1 tsp. coarse salt (kosher or sea)
  • 2 lbs. small clams such as manilla, butter, or littleneck
  • 1/4 cup chopped flat leaf parsley


  • Heat olive oil in a wide, heavy pot over medium heat.
  • Add the chorizo and cook for 4 to 5 minutes until the chorizo is lightly browned and slightly crisp.Use a slotted spoon to transfer the chorizo to a bowl. Set aside.
  • Add the garlic and onions to the pot and cook for 4 to 5 minutes until the onions are soft and golden brown. Use a slotted spoon to remove onions and garlic to the bowl with the chorizo.
  • Spoon off all but 1 Tbsp. of the oil from the pot.
  • Add the tomatoes (and their juice) and the chili flakes. Cook on medium high heat for 8 to 10 minutes until the liquid is reduced and the tomatoes are slightly caramelized.
  • Add the clam juice, saffron, vinegar, sugar and salt. Cover and simmer for 10 minutes to blend the flavors.
  • Add the clams to the pot and cover. Cook for 5 to 7 minutes until the clams open.
  • Remove any unopened clams.
  • Stir in the reserved chorizo, onions and garlic.
  • Transfer to a bowl, sprinkle with parsley and serve.
A Passionate Plate © Copyright 2020. All rights reserved.