Photo: Iain Bagwell; Styling: Dan Becker Photo by: Photo: Iain Bagwell; Styling: Dan Becker

Steamed Clams and Chorizo

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.

Sunset FEBRUARY 2009

  • Yield: Serves 4
  • Total:30 Minutes


  • 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


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. 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.

Note: Nutritional analysis is per serving.

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

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Steamed Clams and Chorizo recipe