Savor Clams and Chorizo in a Bold White Wine Broth

A delightful dish featuring Clams and Chorizo in a rich white wine broth, perfect for any occasion.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Appetizers

Cuisine: Seafood

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

2 pounds Littleneck Clams Fresh, tightly closed clams
8 ounces Spanish/Portuguese Chorizo Rich, smoky flavor
2 tablespoons Olive Oil For sautéing
1 medium Shallot Diced
2 cloves Garlic Minced
2 filets Anchovy Filets Optional

For the Broth Enhancers

2 tablespoons Unsalted Butter For creaminess
1 teaspoon Red Pepper Flakes For spice
1 cup Dry White Wine For acidity
1 cup Vegetable Broth Flavorful base
1 tablespoon Grated Lemon Zest For brightness

For Serving and Garnish

1/4 cup Freshly Chopped Parsley For garnish
2 pieces Lemon Wedges For serving
4 slices Toasted Bread For soaking broth
optional Pasta For serving underneath

Equipment

Large Pot

Method

Step‑by‑Step Instructions for Clams and Chorizo

Soak the fresh littleneck clams in fresh water for 30 minutes, then rinse under cold water.
In a pot, heat olive oil over medium heat and sauté diced chorizo for 3-4 minutes until smoky.
Add shallot and garlic, cooking until translucent, around 2-3 minutes.
Stir in anchovy fillets (if using), butter, and red pepper flakes; cook for 2 minutes.
Pour in wines and broth, add lemon zest; bring to simmer for about 5 minutes.
Add soaked clams, cover, and steam for 5-7 minutes until opened.
Garnish with parsley and serve with lemon wedges and toasted bread.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 24gProtein: 23gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Be sure to discard any clams that remain closed after cooking to ensure safety.

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