Serves 4
45 min
Spanish Clams with Chorizo
Recipe GLPRe767dec4cba718
A vibrant Spanish seafood stew featuring tender Manila clams simmered in a savory broth infused with smoky chorizo, saffron, and fresh herbs. Fingerling potatoes and tomatoes create a hearty, aromatic dish that captures the essence of coastal Spanish cuisine.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 link dry-cured Spanish chorizo (such as Palacios), halved lengthwise and thinly sliced into half-moons
1 small onion, thinly sliced
5 cloves garlic, roughly chopped
2 tablespoons olive oil
1 teaspoon crushed red pepper
1 tablespoon smoked paprika
1 sprig fresh thyme
1 pinch Spanish saffron
5 fingerling potatoes, halved lengthwise and thinly sliced into half-moons
1 cup dry white wine
2 cups vegetable or seafood stock
1 cup diced tomato, fresh or canned
1 bottle clam juice (about 8 ounces)
1 pound Manila clams, cleaned and rinsed
1 handful fresh parsley, chopped, for garnish
Directions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add the sliced chorizo and cook for 2 to 3 minutes, stirring occasionally, until the edges begin to brown and the oils release into the pan. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the sliced onion to the same pot and sauté over medium heat for 4 to 5 minutes, stirring frequently, until the onion becomes soft and translucent. Add the roughly chopped garlic and cook for 1 minute more, stirring constantly, until fragrant.
Stir in the smoked paprika, crushed red pepper, and saffron. Cook for about 30 seconds, stirring well, to bloom the spices and distribute them evenly throughout the oil.
Add the sliced fingerling potatoes to the pot and toss gently to coat them with the oil and spices. Cook for 2 to 3 minutes, stirring occasionally.
Pour in the white wine and scrape the bottom of the pot with a wooden spoon to release any browned bits. Allow the wine to simmer for 2 minutes.
Add the stock and clam juice to the pot, then stir in the diced tomatoes and the fresh thyme sprig. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 8 to 10 minutes, until the potatoes are just beginning to become tender.
Return the cooked chorizo to the pot and stir to combine. Arrange the cleaned clams on top of the simmering broth. Cover the pot and cook for 5 to 8 minutes, until most or all of the clams have opened. Discard any clams that do not open after 8 minutes.
Taste the broth and adjust seasonings as needed. Ladle the stew into serving bowls, ensuring each portion contains clams, chorizo, potatoes, and broth. Garnish generously with fresh chopped parsley and serve immediately.
