Steamed Clams With Chorizo

Steamed Clams With Chorizo

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Gail Charbonneau


I come from Long Island, New York where clams are a staple in most kitchens. This is a great appetizer to serve, and so easy to make. I first had it a friend's pool party, and with 10 of us it was gone in no time.


☆☆☆☆☆ 0 votes

15 Min
25 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 1 lb
    fresh chorizo sausage removed from skins and broken up.
  • 3 clove
    garlic, minced
  • 2
    bay leaves, whole
  • 24
    little neck clams, scrubbed
  • 1 c
    dry white wine
  • 1 large
    orange, halved
  • 1/4 c
    parsley, chopped
  • ·
    crusty bread

How to Make Steamed Clams With Chorizo


  1. In a large pot,or Dutch Oven, Heat oil over medium high heat. Add the Chorizo and cook until browned. Add the garlic and bay leaves, saute until lightly browned.
  2. Add the wine and clams.
  3. Squeeze the juice from the orange into the pot, then add the halves. The rind with add another dimension to the sauce.
  4. Cover and steam until the clams open, discard any that do not.
  5. Remove from heat, top with parsley and serve with crusty bread.

Printable Recipe Card

About Steamed Clams With Chorizo

Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: Mediterranean
Dietary Needs: Dairy Free Soy Free
Other Tag: Quick & Easy

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