smokey, spicy clams & chorizo

clams-chorizo 1
I would like to thank mother nature for this post. The 14″ of snow that were dumped on us last night not only inspired me to make this dish, but it also gave me the time to write and post today. Part of my winter comfort food repertoire involves things that are smoky and or spicy, like BBQ brisket or like this dish, clams and chorizo. So yesterday when I was in the grocery store stocking up on food in preparation for another intense snow storm, I wanted something comfort food-ish. I could not get clams and chorizo out of my head. And here we are. I wish I could describe in words how insanely delicious this dish is. Just be sure you have lots of toasted baguette nearby because you are going to want to soak up every smoky, spicy drop.

clams chorizo 2


2 dozen clams
5 oz of cured chorizo, cut into small cubes
2 large cloves of garlic
1/2 of a 14 oz can of san marzano diced tomatoes
1/2 cup of dry white wine
a pinch of spanish smoked paprika
olive oil
salt & pepper

In a large sautee pan, cook the chorizo and garlic in olive oil until the garlic is browned. Add in the tomatoes, smoked paprika, and season lightly with salt and pepper. Then add around 1/4 cup of the wine and reduce until it is almost gone and you have a thick sauce developing. Add the clams and the remaining 1/4 cup of wine. Shake the pan to coat the clams, cover, and cook for about 9-12 minutes (until the clams open). When all or most of the clams have opened, transfer to a bowl removing any clams that did not open. Spoon the sauce over and inside the clams. Serve immediately with lots of toasted bread.

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