Clams with Chorizo

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
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1 tablespoon extra-virgin olive oil

8 ounces Spanish-style dried chorizo, sliced into thin rounds

1 small Spanish onion, diced

Pinch of red pepper flakes

1 clove garlic, minced

24 cockles or other small clams, cleaned

1/4 cup bottled clam juice

1/2 cup dry white wine

1 tablespoon unsalted butter

1 tablespoon finely chopped fresh parsley

Kosher salt and freshly ground pepper

Crusty bread, for serving


  1. Heat the olive oil in a large saute pan (preferably one that can also be used for serving) over high heat. When it begins to smoke, add the chorizo and cook until just beginning to color, 2 minutes. Add the onion and red pepper flakes and cook, stirring, until the onion is translucent, 2 minutes.
  2. Add the garlic, cockles, clam juice and wine. Reduce the heat to medium and cook until the cockles are open and warmed through, 5 to 7 minutes. (Discard any cockles that do not open.) Remove from the heat and stir in the butter and parsley. Season with salt and pepper. Serve with bread.

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