Description
This Savory Clams and Chorizo in Wine Broth is a perfect cozy night recipe that combines briny little neck clams with spicy Spanish chorizo, aromatic shallots, garlic, and anchovy in a rich, buttery wine broth. With hints of red pepper flakes and bright lemon zest, this dish is vibrant yet comforting, ideal for serving with toasted bread or over pasta to soak up the flavorful broth.
Ingredients
Scale
Seafood and Meat
- 24 little neck clams (fresh)
- 1 link Spanish or Portuguese chorizo (diced)
- 4 anchovy filets (in oil)
Vegetables and Aromatics
- 1.5 tablespoons minced shallot
- 6 cloves garlic (thinly sliced)
- 2 teaspoons grated lemon zest
- 1 tablespoon freshly chopped parsley (for garnish)
Liquids and Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 125 milliliters dry white wine
- 1 cup vegetable broth
Spices and Others
- 0.75 teaspoons red pepper flakes
- 1 batch lemon wedges (for garnish)
- 1 loaf toasted bread (for serving)
- 1 serving pasta (optional for serving)
Instructions
- Prep the clams: Place the clams in a colander submerged in a bowl of cold water and let them soak for 30 minutes to purge any sand and grit.
- Sauté the chorizo: In a pot, heat the olive oil over medium heat, add the diced chorizo, and cook for 4-5 minutes until browned and fragrant, releasing its spicy flavor.
- Add aromatics: Add the minced shallot and sliced garlic to the pot with chorizo, sautéing for about one minute until they become aromatic and softened.
- Melt in flavor: Stir in the unsalted butter, anchovy filets, and red pepper flakes, mixing thoroughly to combine and deepen the umami richness of the broth.
- Deglaze the pan: Pour in the dry white wine, scrape up all the browned bits from the bottom of the pot, and let it reduce for about 3 minutes to concentrate the flavors.
- Combine the broth: Add the vegetable broth and grated lemon zest, stirring well to blend all the aromatic elements into a cohesive broth.
- Steam the clams: Bring the broth to a gentle boil, then add the soaked clams, cover the pot, and steam for 5-7 minutes until the clams open fully, indicating they are cooked.
- Serve with love: Garnish the dish with freshly chopped parsley and lemon wedges. Serve immediately with toasted bread for soaking up the delicious broth. Optionally, ladle the clams and broth over cooked pasta for a heartier meal.
Notes
- Discard any clams that do not open after steaming.
- Ensure clams are fresh for the best briny flavor and food safety.
- Adjust red pepper flakes to control the spiciness level.
- Use toasted bread or pasta to absorb the flavorful broth and enhance texture.
- The anchovy filets add umami without a fishy taste—do not skip.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Keywords: clams, chorizo, white wine broth, seafood recipe, Spanish cuisine, cozy night meal, garlic, shallots, easy dinner
