In The Kitchen

Almejas Con Chorizo (Clams with Chorizo)

Let’s take a trip to Spain!  Well not really, at least not at this moment, but let’s definitely eat some delicious food inspired by this amazing culinary culture.  Today we are sharing with you this traditional dish of Clams and Chorizo Sausage.  These ingredients are incredibly savory and come together beautifully.  The scent of garlic and thyme will drift through your kitchen and make you so happy that you decided to stay in and cook.  This meal pairs wonderfully with white wine, such as a pinot grigio.


Almejas Con Chorizo (Clams with Chorizo)

Serves: 4

24 Littleneck or Manila clams
2 links (4 inches) smoked Spanish chorizo sausage
2 tbs. olive oil
3 cloves garlic, very thinly sliced
2 c dry white wine
5 sprigs fresh thyme, coarsely chopped

Scrub the clams under cold running water. Drain and dry the clams.
Slice the sausage links lengthwise into 3 pieces and then slice across the sausage pieces into strips about 1⁄2 inch wide.
Heat a large sauté pan over medium-high heat and, when hot, add the olive oil. Add the chorizo slices and sear for about 3 minutes, or until nicely browned. Add the garlic and cook for about 2 minutes, or until browned.
Add the clams, wine and thyme, shake the pan carefully and cover with a lid, aluminum foil or a plate and cook for 7-8 minutes, or until all of the clams have opened (discard any that have not). Using tongs or a slotted spoon, remove the clams from the pan and divide evenly among 4 shallow serving bowls or put in one large bowl.
Turn the heat to high and cook the sauce for 4-5 minutes, or until slightly reduced and thickened. Pour the sauce and sausage slices over the clams and serve.

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