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Brothy clams with chorizo and tomatoes

Brothy Clams with Tomatoes and Chorizo

This recipe uses a pretty classic method for cooking clams. You start by building a flavorful broth with onions, garlic, white wine, and chorizo. Once that’s done, add the clams, cover, and simmer until done.
Course Main Course
Prep Time 20 minutes
Cook Time 18 minutes
Servings 4
Calories 439 kcal
Author Katie Morford

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

  1. 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.

  2. 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.
  3. 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.

  4. 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.

  5. 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.

  6. Spoon clams and broth into shallow bowls with a slice of bread on the side.