Baja Clams

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  • Level: Easy
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2 cups chorizo, sliced into 1/8-inch thick rounds

2 tablespoons olive oil

Salt, to taste

Pinch red chili flakes

1/2 cup red onion, finely diced

3 tablespoons garlic, minced

2 pounds cherrystone clams

1/2 cup chicken stock

1/2 cup dry white wine

Dash sherry vinegar

2 tablespoons parsley, finely chopped

Handful scallions, finely sliced

Crusty bread, grilled, for garnish


  1. In a medium pot saute chorizo, in the olive oil over medium heat, seasoned with salt and red chili flakes. Cook until browned and the fat from the chorizo has been rendered. Add the red onion and garlic, and cook until the onion is translucent. Add the clams, chicken stock, white wine, sherry vinegar and steam until open. While the clams are steaming, grill or toast slices of the crusty bread with butter or olive oil until golden. When the clams have opened toss with scallions, and parsley. Pour into a large bowl, and place grilled bread on top for garnish, and dipping.