This easy clam dish is full of bold flavors! Smoky chorizo, fresh clams, and sherry come together in a rich, savory sauce. It’s perfect as a light meal or appetizer, best enjoyed with crusty bread to soak up the delicious juices!
Ingredients Needed:
- 1-kilogram clams
- 500 grams of chorizo (cut into fat coins)
- 125 millilitres amontillado sherry
- 3 x 15ml tablespoons snipped chives
How To Make Clams With Chorizo?
- Soak the clams: Place them in a bowl of cold water to remove any sand.
- Cook the chorizo: Heat a large pan over medium heat. Add the chorizo and fry until crispy and it releases its orange oil. Remove and keep warm.
- Steam the clams: Drain the clams, discarding any that remain open or have broken shells. Add them to the pan with the chorizo oil, turn the heat to high, and pour in the sherry. Cover and cook for 2-3 minutes until the clams open. Discard any that do not.
- Finish the dish: Remove from heat, return the chorizo to the pan, and stir in the chopped chives.
Recipe Tips:
- Use Fresh Clams: Always check that clams are fresh. If a clam is open before cooking, tap it—if it doesn’t close, throw it away. Also, discard any clams that don’t open after cooking.
- Rinse Clams Well: Soak the clams in cold water for at least 20 minutes to remove sand. If they are extra sandy, change the water once or twice to ensure they are clean.
- Slice Chorizo Thick: Cut chorizo into thick slices so it stays juicy and releases more smoky oil, which flavors the dish. Thin slices can dry out quickly.
- Cook Clams Quickly: Once the clams go into the pan, cook them on high heat for just 2-3 minutes. Overcooking makes them tough and chewy.
- Use the Right Sherry: Amontillado sherry adds a nutty, deep flavor to the sauce. If you don’t have it, use a dry white wine for a similar taste.
How To Store Leftovers?
First, let the leftover clams with chorizo cool to room temperature. Then, transfer them to an airtight container and store them in the fridge for up to 1 day.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 1500mg
- Potassium: 600mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 35g
Try More Nigella Lawson Recipes:
- Nigella Chicken With Chorizo and Cannellini Beans
- Nigella Lamb Kofta
- Nigella Lamb Cutlet, Sweet Potato & Galbani Mozzarella Tray Bake
Nigella Clams With Chorizo
Description
This easy clam dish is full of bold flavors! Smoky chorizo, fresh clams, and sherry come together in a rich, savory sauce. It’s perfect as a light meal or appetizer, best enjoyed with crusty bread to soak up the delicious juices!
Ingredients
Instructions
- Soak the clams: Place them in a bowl of cold water to remove any sand.
- Cook the chorizo: Heat a large pan over medium heat. Add the chorizo and fry until crispy and it releases its orange oil. Remove and keep warm.
- Steam the clams: Drain the clams, discarding any that remain open or have broken shells. Add them to the pan with the chorizo oil, turn the heat to high, and pour in the sherry. Cover and cook for 2-3 minutes until the clams open. Discard any that do not.
- Finish the dish: Remove from heat, return the chorizo to the pan, and stir in the chopped chives.
Notes
- Use Fresh Clams: Always check that clams are fresh. If a clam is open before cooking, tap it—if it doesn’t close, throw it away. Also, discard any clams that don’t open after cooking.
- Rinse Clams Well: Soak the clams in cold water for at least 20 minutes to remove sand. If they are extra sandy, change the water once or twice to ensure they are clean.
- Slice Chorizo Thick: Cut chorizo into thick slices so it stays juicy and releases more smoky oil, which flavors the dish. Thin slices can dry out quickly.
- Cook Clams Quickly: Once the clams go into the pan, cook them on high heat for just 2-3 minutes. Overcooking makes them tough and chewy.
- Use the Right Sherry: Amontillado sherry adds a nutty, deep flavor to the sauce. If you don’t have it, use a dry white wine for a similar taste.
Nigella Clams With Chorizo