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Clams and Chorizo

Clams and Chorizo

This is one of those strange combinations that you might be a little unsure of…until you taste it. The salty, earthy clams play perfectly against the spicy, rich sausage and is also one of those recipes that you can double or triple very easily for large groups.

To me, a big pot of steaming clams and chorizo is comfort food 101. Share with some friends, a giant loaf of crusty bread, and maybe a good bottle of wine or two. Trust me, you won’t be disappointed.


  • 3lbs fresh clams
  • 3 links chorizo sliced into thick coins
  • 3 cloves garlic thinly sliced
  • 1 can diced tomatoes
  • 3-4 slices of prosciutto diced
  • 1 red pepper thinly sliced
  • 1 lg onion thinly sliced
  • 6-8 cooked and halved baby potatoes
  • 1 cup white wine (dry)
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp chili flakes
  • salt & pepper
  • Chopped fresh parsley to garnish


Rinse your clams very well in cool water to remove any grit or sand and set aside in fridge. In a large heavy pot saute the chorizo “coins” on medium until the fat runs out and coats the pan. Add onions and peppers and cook for 8 min or until onions and peppers are softened. Add garlic, tomatoes and spices and cook for another 5-6 minutes. Add wine, turn heat up slightly, add clams and seal pot for 8-9 minutes until all clams are open. Garnish with chopped fresh parsley and serve straight from the pot.

Prep Time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Yield: 4 to 6 servings

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