Clams and Chorizo

High-quality clams are available year round. Remember to discard any clams that do not open—never try to force them open.

Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 4


  • 1 Tbsp. olive oil
  • ½ lb. chorizo sausage, sliced
  • ½ cup sliced yellow onion
  • ½ cup thinly sliced red bell pepper
  • ½ cup thinly sliced green bell pepper
  • 2 Tbsp. minced garlic
  • ¾ cup dry white wine
  • 4 lbs. littleneck clams, well scrubbed
  • 2 Tbsp. chopped fresh parsley
  • 2 bay leaves
  • ½ tsp. kosher salt
  • Freshly cracked black pepper, to taste


  • Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the chorizo and cook until the sausage browns, about 4 minutes, stirring occasionally. Use a slotted spoon to transfer the sausage to a plate lined with paper towels to drain excess fat.
  • Add the onion and bell peppers to the pan and cook until soft, about 5 minutes. Add the garlic and stir. Add the wine. Bring to a simmer and cook until slightly thickened, about 4 minutes. Add the clams and cooked chorizo, cover, and cook over medium-high heat until the clams open, about 7 to 8 minutes. Shake the pan occasionally while cooking.
  • Use a slotted spoon to transfer the clams to a shallow serving bowl. Add the parsley, salt, and pepper to the pan, and stir to mix. Taste and adjust seasoning as desired. Pour the sauce over the clams and serve hot.