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Easy Spanish Clams with Chorizo Recipe

Are you tired of always eating the same dishes? Do you need to improve your skills and recipe knowledge as a home cook? Then you are in the right place.

This article is dedicated to the famous Spanish clams with chorizo, a dish that combines two of the most beloved ingredients in Andalusian Cuisine, and nails it.

Here you will learn how to make clams and chorizo, with some tips for storing and serving this fantastic Spanish seafood dish.

spanish clams with chorizo served in a white bowl. Easy Spanish Clams with Chorizo Recipe

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Background of the Dish

Spanish clams with chorizo in a pot on a blue surface.
This image is only inspirational and does not represent the dish.

Clams and chorizo together in just one recipe might seem like an excess, but you have to trust us (and thousands of Spaniards) that this is one of the best clam recipes.

The Spanish Clams with Chorizo is one of the most popular Spanish dishes in the category of “Mar y Tierra” (Land and sea) recipes, which are those that combine seafood with products that come from land animals.

This recipe stands out from other healthy clam recipes because it tastes amazing, and you don’t have to change the original recipe to make it healthy.

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2 photos with clams with chorizo. In the middle it's written Spanish clams with chorizo.
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Things You’ll Need for Spanish Clams with Chorizo

To make the Spanish Clams with Chorizo you will need (as you probably guessed) chorizo and clams, alongside other secondary ingredients such as onions, garlic, parsley, seasoning, etc.

You can try other Spanish seafood recipes such as the Spanish clams recipe or the Spanish scallops.

closeup with fresh clams

Ingredients

  • 700g clams
  • 300g chorizo (about 2 or 3 large chorizos)
  • 1/2 cup (120 ml) white wine
  • 1 onion
  • 3 garlic cloves
  • 2 bay leaves
  • 4 tablespoons Olive oil
  • 2 to 3 tablespoons fresh parsley
  • Salt and pepper to taste

How to Make Spanish Clams with Chorizo – Step by Step Guide

pan with oil for frying on a stove for preparing spanish clams and chorizo.
  1. To start making the best clam recipe, you have to soak the clams in cold salty water and let them rest for a couple of hours to remove the sand or dirt that they store. You can skip it if you buy them clean (the frozen ones usually come clean).
  1. Now you have to peel the onion and garlic cloves and chop both into small pieces.
  1. After that, peel the chorizo (if necessary, not every brand of chorizo comes with a skin on the outside) and cut it into small pieces.
  1. Then grab a large saucepan and take it over medium heat, at this moment heat 4 tablespoons of olive oil.
  1. When the oil is hot, fry the onion over medium-low heat, for about 5 minutes, or until tender and slightly translucent.
  1. Now add the minced garlic, mix, and fry for a couple more minutes.
  1. Next, add the chorizo and sauté for another couple of minutes to give it a golden and crispier outside.
  1. Remove the clams from the water by grabbing them with your hands (not with a strainer or pouring the water over, since the sand you removed could fall back on them).
  1. After that, add the clams, bay leaves, and wine. Cover and cook until the clams have opened.
  1. For the next step, wash the fresh parsley and chop it finely. For this chorizo and clams recipe, you need between 2 and 3 tablespoons.
  1. When the clams have opened, transfer the dish to a platter or serving tray, drizzle them with the sauce, and sprinkle with parsley. Serve the Spanish Clams with Chorizo warm.

Substitution of Ingredients

Spanish clams and chorizo in a white bowl.

The 2 ingredients that are a must-have for this recipe are clams with chorizo.

The explanation is simple, without them you wouldn’t have the classic Spanish clams with chorizo. But still, there are a few changes that you can make.

For example, if you don’t like cooking with wine then you can make this chorizo recipe using vegetable broth (1/2 cup or 120ml).

You could also reduce the amount of garlic or onion that you use for the clams recipe.

In the same way that it happens to other clams recipes, the seasoning used is pretty basic so that the main ingredients get to stand out, but you can use more or less depending on your preferences.

Tips on Serving Spanish Clams with Chorizo

closeup with Spanish clams and chorizo in a serving bowl.

You can have the most delicious clams for lunch, dinner, or as the perfect tapas.

The chorizo clams dish is usually served in bars at any time of the day, so you can do that in your home.

Since this clam recipe is for tapas, then you should serve a small amount, as an entree or appetizer.

Still, nothing can stop you from enjoying these Spanish Clams with Chorizo as a main dish, you just have to make a side dish such as a green salad, french fries, mashed potatoes, etc.

Other honorable mentions of recipes with chorizo are:

How to Store Spanish Clams with Chorizo

How to Store Spanish Clams with Chorizo. A photo with different products in a fridge

If you want to save them for later, once you finish making this Spanish Clams with Chorizo recipe just let them come to room temperature.

Then, you can store this dish in the fridge for up to 4 days, but you can’t freeze them since clams get a rubbery texture and a weird flavor after being frozen.

Some Spanish chorizo recipes can be stored for longer, but that is because they don’t have clams.

Recipe Card: Spanish Clams with Chorizo

Yield: 5

Spanish Clams with Chorizo Recipe

spanish clams with chorizo served in a white bowl

Are you tired of always eating the same dishes? Do you need to shake things up on your skills and recipe knowledge as a home cook?

Then you are in the right place.

This article is dedicated to the famous Spanish Clams with Chorizo, a dish that combines two of the most beloved ingredients in Andalusian Cuisine, and nails it.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 700g clams
  • 300g chorizo (about 2 or 3 large chorizos)
  • 1/2 cup (120 ml) white wine
  • 1 onion
  • 3 garlic cloves
  • 2 bay leaves
  • 4 tablespoons Olive oil
  • 2 to 3 tablespoon fresh parsley
  • Salt and pepper to taste

Instructions

  1. Soak the clams in cold salty water and let them rest for a couple of hours to remove the sand or dirt that they usually store. You can skip it if you buy them clean.
  2. Peel the onion and garlic cloves, and chop both into small pieces.
  3. Peel the chorizo and cut it into small pieces.
  4. In a large saucepan over medium heat, heat 4 tablespoons of olive oil.
  5. When the oil is hot, fry the onion over medium-low heat, for about 5 minutes, or until tender and slightly translucent.
  6. Add the minced garlic, mix, and fry for a couple more minutes.
  7. Add the chorizo and sauté for another couple of minutes.
  8. Remove the clams from the water by grabbing them with your hands (not with a strainer or pouring water over them, since the sand you removed could fall back on them).
  9. Add the clams, bay leaves, and wine. Cover and cook until the clams have opened.
  10. Wash the fresh parsley and chop it finely, for this recipe you need between 2 and 3 tablespoons.
  11. When the clams have opened, transfer them to a platter or serving tray, drizzle them with the sauce, and sprinkle with parsley. Serve warm.

Notes

The best clams are the ones that you buy fresh, but keep in mind that they are usually dirtier ones on the inside, so you can buy frozen ones if you aren't so sure about cleaning them.

However, the cleaning process for the clams is super easy (letting them in cold water with salt for a couple of water so they release the sand).

If you want the sauce for this clams and chorizo dish to be thicker just add one tablespoon of flour.

Nutrition Information

Yield

5

Serving Size

1

Amount Per Serving Calories 195Total Fat 11.5gSaturated Fat 1.6gCholesterol 0mgSodium 510mgCarbohydrates 18.7gFiber 1.1gSugar 5gProtein 13g

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