Clams are divisive creatures. Some folks can’t get enough. Others think clams belong back at the beach. For much of my life I wouldn’t touch a clam unless it was buried in a pile of garlicky spaghetti. These days, I fully embrace the briny bivalves. Clams are easy to prepare, tasty, budget-friendly (as far as seafood goes), good for the planet, and nutritious (high in iron, protein and a source of omega-3s). This recipe for Brothy Clams with Tomatoes and Chorizo is an excellent way to enjoy them and suitable any time of year.
The inspiration for this recipe comes by way of Spain, thanks to the smoky chorizo that’s essential to the dish. When simmered with onions, garlic, tomatoes, and wine, the chorizo infuses the broth with incredible flavor. Then it’s just a matter of adding a heap of clams, simmering until they open, and serving them in shallow bowls with plenty of broth.
What Kind of Clams to Use?
The first order of business is to get hold of fresh clams.
You want medium-sized, meaty, tender clams, such as littlenecks. You can also make this recipe with other varieties, such as cherrystones, steamers, and Manila clams.
Since one bad clam can ruin a whole pot, be sure to give your clams a once-over before you get cooking. Clams should be closed. If any are slightly ajar, tap them on the counter. If they close up, they’re good to go. If not, toss them, along with any cracked or broken ones.
Clams should be alive when you buy them and should stay that way until it’s time to cook. That’s why I aim to cook clams within a day or so of purchase, though they can technically keep for several days in the fridge.
Clean Your Clams
There’s no shortage of opinions as to the best way to clean clams. Clams can be gritty creatures, full of the sand they filter for food.
These days, most commercially sold clams are held in tanks after they’re harvested, where they “purge” the sand before they head to market. That means most clams don’t require soaking at home. You simply need to rinse them under running water, sloughing off any dirt with your thumbs. Then, transfer to a bowl, cover with a moist dish towel, and refrigerate until you’re ready to cook.
If you dig the clams yourself or buy from a small purveyor, you will want to soak them in a bowl of ocean water or cool, salted water covered with a dish towel for 30 minutes. Then, rinse well before cooking, sloughing off any sand.
Chorizo is Key
Spanish chorizo is a hard, dry-cured sausage that looks a bit like pepperoni. It’s got an appealing chew and deep flavor that comes from smoked chiles. If you don’t eat pork, you can swap in a plant-based chorizo such as Soyrizo, which packs a lovely smokey flavor.
If you like Clams With Chorizo and Tomatoes you might like:
Easy Mussels with Garlic Bread
Ellie Krieger’s New England Clam Chowder
Brothy Clams with Tomatoes and Chorizo
Ingredients
For the clams
- 3 1/2 pounds clams, such as littlenecks, cherrystone, or Manila
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, chopped
- 4 medium cloves garlic, minced
- 2 1/2 ounces chorizo, skin (casing) removed and cut into thin slices (about 3/4 cup)
- 2 medium tomatoes, chopped (or 3/4 cup chopped canned tomatoes)
- 1/2 teaspoon dried crushed red pepper
- 1 cup dry white wine
- 1 1/4 cup water
- 1 tablespoon salted butter, cut into small cubes
- 1/4 cup chopped fresh parsley
For the bread
- 1 loaf crusty bread, such as sourdough levain, baguette, Italian, or ciabatta
- 1 large clove peeled garlic
- 1 tablespoon olive oil
- Salt
Instructions
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Throw out clams that are cracked or broken. If any clams are slightly open, tap them on the counter. If they don’t close, throw them out. Rinse under cool water, rubbing off any dirt with your thumbs.
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Heat the olive oil in a large pot or Dutch oven set over medium heat. Add the onion and sauté until tender and translucent, about 2 minutes. Add the garlic and chorizo and sauté for a few minutes more to infuse the vegetables with smoky flavor.
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Add the tomatoes, crushed red pepper, white wine, and water, and raise the heat so the liquid boils gently. Cook a few minutes more to soften the tomatoes and allow the flavors to develop.
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Add the clams, cover with a lid, and simmer until the clams open, about 10 minutes. Add the cubes of butter to the pan, stir, and scatter with parsley.
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While the clams cook, cut several thick slices of bread, rub the garlic clove over the surface of the bread, brush lightly with olive oil, and sprinkle with salt. Toast on a hot grill or under a broiler until lightly browned. This should only take minute or two. Set aside to serve with clams.
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Spoon clams and broth into shallow bowls with a slice of bread on the side.
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