Steamed Clams and Chorizo

Photo: Iain Bagwell; Styling: Dan Becker

Simmer the clams in this flavorful red pepper, chorizo, and white wine sauce for an easy and healthy seafood supper.  Sprinkle with parsley and serve with crusty  bread.

Yield: Serves 4
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 259
  • Calories from fat: 52%
  • Protein: 16g
  • Fat: 15g
  • Saturated fat: 4.6g
  • Carbohydrate: 4.9g
  • Fiber: 0.4g
  • Sodium: 393mg
  • Cholesterol: 48mg

Ingredients

  • 1 tablespoon olive oil
  • 1 red bell pepper, thinly sliced
  • 4 ounces chorizo, casings removed, sliced
  • 1 tablespoon minced garlic
  • 1 cup dry white wine, such as Pinot Gris
  • 4 pounds small clams in shells, scrubbed
  • 2 tablespoons chopped flat-leaf parsley
  • Warm, crusty bread, such as ciabatta

Preparation

  1. 1. Heat olive oil in an 8-qt. pot over medium-high heat. Add bell pepper and cook, stirring, until slightly softened, about 3 minutes. Add chorizo and garlic; cook, stirring often, until chorizo is lightly browned, about 2 minutes.
  2. 2. Add wine, 1/2 cup water, and the clams; cover and cook until clams have opened, 6 to 8 minutes. Discard any unopened clams. Sprinkle with parsley and serve with bread.
  3. Note: Nutritional analysis is per serving.
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