Ingredients for this Spanish clam dish
- Littleneck clams
- Chorizo sausage – specifically Spanish or Portuguese, which is pre cooked.
- Cannellini beans
- Chicken stock
- Grape tomatoes
- Seasonings – fresh thyme, black pepper and saffron (optional).
- Olive oil
An important prep step is “purging” the clams. This is because they live on the ocean floor and naturally they have some sand in their shells, which doesn’t make a good addition to your dish!
First, give them a quick scrub under cold water to clean the shells, then place them in a colander.
Fill a large pot with cold water and mix in 2 tablespoons of salt per liter. Once well mixed, submerge the colander full of clams into the water. Leave them for 20-30 minutes to purge the sand.
How to make Spanish Clams with Chorizo
First, brown up the thinly sliced chorizo. It’s already cooked, so you just want to give it some nice color and flavor. Then, remove it to a plate.
Then, add the chopped onions to the skillet and sauté till golden brown. Add in chopped garlic and stir for about a minute.
Pour in chicken broth and deglaze the pan. Add back in sausage along with beans and seasonings. Mix well and let it all simmer for 10-15 minutes. Then, add in the tomatoes and cook for an additional five minutes.
Finally, it’s time for the clams. We arranged them in the skillet so they would open facing up. It looks great, and would really impress guests. Cover and cook for five minutes. If not all of the clams have opened, give it another few minutes. Any clams that do not ultimately open should be discarded.