Steamed Clams in Wine and Chorizo
eatoplan
November 12, 2024
These Steamed Clams in Wine and Chorizo are a bold, briny delight that bring together the rich smokiness of cured chorizo and the bright acidity of white wine in a beautifully aromatic broth. As the clams steam open, they absorb all the savory depth from sautéed onions, bell peppers, garlic, and cumin—creating a dish that’s as comforting as it is luxurious.
Finished with a touch of fresh cilantro and cracked black pepper, this rustic seafood favorite is best served piping hot with a side of crusty bread, perfect for soaking up every last drop of that spicy, wine-infused broth. A coastal feast with Iberian soul—ready in under 30 minutes.
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Ingredients:
Adjust Servings
| 0.25pound chorizo cut to spanish, (spicy cured pork sausages) | |
| 0.5teaspoon cumin seeds | |
| 0.75cup wine dry white, with a little more salt) | |
| 2tablespoons cilantro fresh, (coriander) | |
| 1 garlic clove minced | |
| 1kg little neck clams | |
| 2tablespoons olive oil | |
| 100g onion chopped | |
| 0.25teaspoon salt | |
| 100g bell pepper yellow, chopped |
Directions
1.
Sauté the Vegetables
1. Heat oil in a deep pot over moderate heat. | 2. Add onion, bell pepper, garlic, cumin seeds, and salt. Cook, stirring occasionally, until the vegetables are softened, about 7 to 9 minutes.
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2.
Add the Wine
Stir in the wine and bring the mixture to a boil.
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3.
Cook the Clams and Chorizo
Add the clams and chorizo to the pot. Cover and cook until the clams open, about 7–8 minutes. (Discard any clams that do not open.)
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4.
Finish the Dish
Season with pepper and stir in fresh cilantro.
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5.
Serve
Serve the clams with crusty bread to soak up the flavorful sauce.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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