Littleneck Clams with Chorizo


Littleneck Clams with Chorizo

This is a summer staple at our house. With the tomatoes, garlic, and thyme from the garden plus the spicy chorizo, smoky bacon, and fresh little neck clams, you have dinner in under 30 minutes.


This recipe serves 2-4 depending on the other components of your dinner.


Ingredients:


Littleneck Clams with Chorizo
Ingredients

2 pounds Littleneck Clams

4 slices of Bacon chopped

8 oz Chorizo sliced or chopped

1 Shallot - sliced

4 cloves Garlic - sliced

2 large Tomatoes - diced

1 cup White Wine

1 cup Stock (chicken, seafood, or veggie works fine)

4 sprigs of Fresh Thyme

Fresh Ground Black Pepper

1 tsp Red Pepper Flakes (optional)


Method:


2 hours before dinner, clean the littleneck clams

Littleneck Clams with Chorizo
Soak Littleneck Clams for 2 hours

  • Scrub the shells.

  • Discard any that will not close or are cracked/damaged

  • Prepare 4 cups of water with 2 tablespoons of salt. Mix to dissolve the salt.

  • Add the clams and let sit. This will help to release any additional sand.

  • After 2 hours, scrub the clams again.

  • Note: You can let them sit for less than 2 hours, but I've found that 2 hours is perfect for removing most if not all of the sand.


Preheat a skillet that has a lid on medium-high.

Littleneck Clams with Chorizo
Sauté bacon and chorizo


Add bacon and chorizo to the hot pan. Sauté until some of the fat starts to come out. Before totally cooked, add the shallots and garlic. Cook for 1 minute, or until there is some color on the bottom of the pan (fond).


Add the tomatoes and cook for 1 minute. Add the white wine and bring to a boil. Reduce by half, scraping the bottom as you go. Then add the stock, thyme springs (add the whole sprig. You can pull it out later), pepper, and red pepper flakes if you use them.


Bring back up to the boil. Taste for seasoning. Then add the littleneck clams and cover.

Littleneck Clams with Chorizo
Littleneck Clams with Chorizo

Reduce the heat to medium to medium-low and simmer for 8-10 minutes until the clams are open. While the clams are cooking, put the break in the oven to warm up. Before you bring it to the table, remove any clams that did not open fully.


Serve the littlenecks in the skillet alongside the warm bread.

9 views

Recent Posts

See All