6-Ingredient Creamy Tomato and Chorizo Clams
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.
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.