These Spanish clams with chorizo and garlic sauce I am one of my favorite dishes. My mother -in -law produces these authentic clams with Chorizo a few times a year and always disappear in a flash.
If you are looking for other Spanish Tapas recipes, Take a look at these fantastic recipes for chorizo with tinted wine (chorizo cooked with red wine) and Almejas in La Marinera (Spanish clams).
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Introduction
What is your favorite comfort food? That dish you love, which makes you feel hot, that rejoices you?
For me, they are clams: A large bowl of hot clams with white wine and garlic sauce, served with a large piece of crunchy bread to reduce the sauce. Why not add a little fat and smoky Spanish chorizo Inside while you are there?
There is something so comforting in this recipe! It is up to all boxes: fast, easy, chorizo-y. More, It is made in a pot and takes only 30 minutes!
Ingredients
If you are thrilled to try these Spanish clams with Chorizo, you are not alone … I’m one of my favorites! 😋 Let’s talk about the key ingredients In this simple recipe.
- Molluscs: In terms of clams, use Littlenecks In this recipe. They are a type of clam for small hard shell of just over a thumb of diameter.
- Chorizo: Is better Use semi-cured chorizo. It is still partially raw, but it’s okay because it will be cooked. Don’t get a spicy chorizo! Spanish cuisine does not use much chili pepper, so the Spanish chorizo tends to be more smoky than spicy. If you can’t get chorizo semi-Create, use dry or fresh; Everyone has a different flavor, but it is equally delicious!
- Located in the United States? Orders high quality chorizo a The shopAn online family -run store specialized in Spanish food.
- White wine: A beautiful white wine will perfectly accompany the clams, garlic, butter and herbs making the sauce extra tasty!
See the recipe card for complete information on ingredients and quantities.
How to make Spanish clams with Chorizo
If you want to see the complete ingredients and instructions, Scroll to the bottom of the post For the printable recipe card.
- Brown the onion In olive oil until it is softened and translucent, about 3-4 minutes. (Image 1)
- Add the chorizo to the onions It is reduced until it released a little fat and is slightly golden, about 3 minutes. (Image 2)
- Add the chopped garlic and paprika And cook for another minute. (Image 3)
- Pour the white wine, Then bring the mixture to a boil. Add the clams, making sure they are distributed evenly, then Cover and cook for 6-7 minutes. Discard any non -open clams. (Image 4)
- Remove the pot from the heat, then Mix the parsley and butter. Season to taste with salt and pepper. (Image 5)
- Serve These Spanish clams with Chorizo in small bowls garnished with extra parsley And have fun while they are hot! (Image 6)
Frequent questions about the recipe
I recommend using clams in Littleneck, as they are quite small, which means they are fast to cook. If you need to use larger clams, cook them a few minutes more or until everyone opens.
The semi-Create chorizo works well in this recipe, since it is a traditional Spanish ingredient. If you can’t find semi-cured, use the raw chorizo and cook it a little longer. Try using a mild chorizo, as Spanish cuisine is not spicy.
Suggestions for experts
- You can serve it in small clay dishes such as tapa or family style as a main dish.
- Adapt it to be a vegetarian recipe, Instead, omit the chorizo and add some extra sections of smoked Spanish paprika.
- Instead of white wine, Try using dry Sherry or dry hard cider; Both are excellent versions.
- If you like a thick sauce, Add a pinch of flour when skipping the onion.
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Spanish clams with chorizo in garlic sauce
These Spanish clams with chorizo in garlic sauce are ready to eat in 30 minutes! It is the perfect food for dinner for dinner and has a good taste with bread.
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Porze: 4 portions
Calories: 533.48Kcal
Instructions
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Place a large pot over medium heat, then pour the olive oil and warm up. Add the onion and brown until it is soft and translucent, about 3-4 minutes.
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Add the chorizo and continue to cook until it was released quite fat to cover the onion, about 3 minutes.
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Add the garlic and paprika to the pot, then mix and brown until aromatic, about 1 minute.
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Pour the white wine into the pot, then bring to a boil. Add the clams to the pot, ensuring that they are distributed evenly, then cover with a lid and cook until the clams have opened, about 6-7 minutes. Discard what does not open.
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Remove the pot from the heat and mix the parsley and butter. Season with salt and pepper to taste.
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Serve the hot clams in bowls with slices of crunchy bread and have fun!
Notes
- You can serve it in small clay dishes such as tapa or family style as a main dish.
- Adapt it to be a vegetarian recipe, Instead, omit the chorizo and add some extra sections of smoked Spanish paprika.
- Instead of white wine, Try using dry Sherry or dry hard cider; Both are excellent versions.
- If you like a thick sauce, Add a pinch of flour when skipping the onion.
Nutrition
Service: 1service | Calories: 533.48Kcal | Carbohydrates: 13.63G | Protein: 25.28G | Fat: 27G | Saturated fat: 9.85G | Polynsaturo fat: 1.21G | Monolysatuine fat: 6.74G | Trans fat: 0.24G | Cholesterol: 81.11mg | Sodium: 118.53mg | Potassium: 293.66mg | Fiber: 1.02G | Sugar: 3.07G | Vitamin A: 1562.76Iu | Vitamin C: 13.89mg | Soccer: 86.43mg | Iron: 4mg
Photograph of Giulia Verdinelli
