6-Ingredient Creamy Tomato and Chorizo Clams

The most common way to prepare clams is in a simple broth of white wine and garlic. This is the preparation you’re likely to have seen on the menus at restaurants all over the United States and Europe. It’s simple and delicious, and the flavor of the clams comes through clean and pure. 

It’s fantastic as an appetizer, or alongside another dish—but for a full meal, it’s not quite substantial enough.

In this recipe, I’ve upgraded a basic pot of clams to a one-pot weeknight clam supper, by adding chorizo, canned tomatoes, and just a touch of heavy cream. The chorizo doesn’t overpower the clams, but adds a rich heartiness and gentle heat to the tomato broth, while the cream cuts the acidity of the tomatoes, and gives the broth a smooth, almost tomato soup-like vibe. If you want to make the dish dairy-free, the cream can easily be omitted.

Find the full article at The Epoch Times.

6-Ingredient Creamy Tomato and Chorizo Clams

Servings 2 people

Ingredients

• 2 1/2 pounds fresh clams, rinsed
• 4 ounces ground pork chorizo (about half of a typical container of chorizo)
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes
• 1/4 cup heavy cream
• 1 tsp kosher salt
• 2 tbsp finely chopped soft herbs, such as chives or parsley
• 1 baguette, sliced

Instructions

• Place the clams in a large bowl and cover with cold water for 15 to 20 minutes. They are still alive and they will “spit out” any sand or grit from inside their shells when submerged in cold water. 
• Cook chorizo and onion in a large, heavy-bottomed pot over medium-high heat, stirring often with a wooden spoon, until the chorizo is cooked through and the onions are soft, about 5 minutes. Stir in the garlic and cook for an additional 1 minute.
• Stir in the tomatoes, heavy cream, and salt and bring to a simmer. Taste and add more salt if needed.
• Drain the clams, then rinse thoroughly. 
• Stir in the clams and cover the pot. Cook until the clams open, 6 to 10 minutes. Discard any clams that don’t open.
• Garnish with fresh herbs and serve with baguette. 

• 2 1/2 pounds fresh clams, rinsed
• 4 ounces ground pork chorizo (about half of a typical container of chorizo)
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes
• 1/4 cup heavy cream
• 1 tsp kosher salt
• 2 tbsp finely chopped soft herbs, such as chives or parsley
• 1 baguette, sliced

Notes

This recipe is just as delicious with any variety of clams or mussels. Just keep an eye out for when their shells open up—that’s when you’ll know they’re ready to eat! 

Pescatarian? Omit the chorizo but add a big pinch of red pepper flakes and paprika to flavor the tomato broth. 

If you have leftovers, use them to make a Manhattan clam chowder of sorts. Pluck the meat out of any remaining shells and stir it into the broth, along with however much fish or chicken stock you need to make it feel like a soup. Stir in some diced potatoes, or whatever other veggies you might have on hand, and simmer until the veggies are tender.

Author: Caroline Chambers