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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.