It's spicy, bread-dipping, clam-broth-a-licious. This isn't just a dish, it's a full- blown event. (The recipe calls for 2 pounds of clams- do yourself a favor and double it.) Rocked this one at the demo for the International Home and Housewares show in Chicago.
Recipe courtesy of Guy Fieri
Save Recipe Print
Chorizo Clams
Yield:
2 servings
Yield:
2 servings

Ingredients

Directions

1. In a heavy stockpot over medium-high heat, add the canola oil and cook the chorizo for 3 to 5 minutes, or until lightly browned. Add the onion, peppers, salt, and garlic and cook for 4 to 5 minutes, until the onion has softened. Add the chili flakes and jalapeno and cook for 2 minutes more. Then add the tequila and chicken stock. Bring to a boil and add the clams and chopped cilantro. Cover tightly and cook until all the clams open, 8 to 10 minutes, stirring once. Discard any unopened clams.

2. While the clams are steaming, drizzle the bread with olive oil and broil or grill until just crisp, about 45 seconds each side.

3. Divide the clams into 2 shallow serving bowls and ladle the cooking liquid on top. Squeeze the lemon over the clams. Garnish with the bread and a cilantro sprig.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of Anne Burrell

Linguini with Clam Sauce

Recipe courtesy of Rachael Ray

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Sauteed Potatoes with Chorizo

Recipe courtesy of Marcela Valladolid

Smoked Gouda-Chorizo Jalapeno Poppers

Recipe courtesy of Sunny Anderson

Loco Moco

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword