Spanish Clams with Chorizo | Rustic Mediterranean Seafood Stew

🎉 Introduction

Few dishes capture the heart of Spanish coastal cuisine like clams with chorizo. It’s rustic, hearty, and layered with bold Mediterranean flavors. Briny littleneck clams are simmered with smoky chorizo, saffron, beans, and tomatoes in a fragrant broth enriched with garlic, thyme, and chicken stock.

The beauty of this dish is in its balance: the saltiness of the sea meets the smokiness of chorizo, the sweetness of grape tomatoes, and the creaminess of cannellini beans. Fresh thyme and saffron elevate it into something both rustic and luxurious.

Best of all, it’s a one-pan meal that comes together in under 40 minutes. Serve it with warm crusty bread to soak up the flavorful broth, and you’ve got a dinner that feels straight out of a seaside Spanish taverna.

🧰 Equipment Needed

• Large Dutch oven or deep skillet with lid
• Sharp knife & cutting board
• Wooden spoon
• Measuring cups & spoons
• Large bowl (for soaking clams)
• Ladle for serving

🛒 Ingredients

• 2 lbs littleneck clams, scrubbed and soaked
• 8 oz chicken (or turkey/beef) chorizo, sliced into rounds
• 1 (28 oz) can cannellini beans, drained and rinsed
• 8 oz grape tomatoes, halved
• ½ onion, finely diced
• 5 garlic cloves, minced
• 6 sprigs fresh thyme
• 6 strands saffron
• 2 cups chicken stock
• 2 tbsp olive oil
• 1 tsp freshly ground black pepper
• Extra olive oil for drizzling

👩‍🍳 Directions

Step 1: Prepare the clams

1. Soak clams in cold water with a tablespoon of salt for 20 minutes to purge sand.
2. Scrub shells clean and set aside.

Step 2: Sauté aromatics & chorizo

1. Heat olive oil in a large Dutch oven over medium heat.
2. Add sliced chorizo and cook 3–4 minutes until browned.
3. Stir in onion and garlic; sauté until fragrant and softened.

Step 3: Build the broth

1. Add grape tomatoes and cook until they blister, about 3 minutes.
2. Stir in saffron, thyme, and black pepper.
3. Pour in chicken stock and bring to a simmer.

Step 4: Add beans & clams

1. Stir in cannellini beans.
2. Add clams, cover, and cook 6–8 minutes until shells open.
3. Discard any clams that don’t open.

Step 5: Serve

1. Remove thyme sprigs.
2. Ladle clams, chorizo, and broth into bowls.
3. Drizzle with olive oil and serve with crusty bread.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: ~40 minutes

🧊 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 2 days.
• Freezer: Not recommended (clams lose texture).
• Reheating: Gently warm on the stovetop over low heat; avoid boiling to prevent clams from becoming tough.

🥄 Variations

• Spicy Kick: Use hot chorizo or add chili flakes.
• Seafood Mix: Add shrimp or mussels for a richer stew.
• Wine Base: Replace half the chicken stock with white grape juice for brightness (instead of wine).
• Creamier Broth: Stir in ¼ cup heavy cream at the end.
• Vegetarian Version: Omit clams and chorizo; use roasted red peppers, smoked paprika, and vegetable stock for depth.
• Rustic Pasta: Serve the clams and broth over spaghetti or linguine.

❓ 10 FAQs

1. How do I know if clams are fresh?
   They should be tightly closed; discard any cracked or open ones that don’t close when tapped.
2. Why soak clams in salt water?
   It helps purge sand so the broth stays clean.
3. Can I use canned clams instead?
   Fresh is best, but canned clams work in a pinch (add at the end to avoid toughness).
4. What’s the best substitute for chorizo?
   Chicken chorizo, turkey sausage, or beef chorizo work well.
5. Do I have to use saffron?
   It adds aroma and color but can be omitted or replaced with smoked paprika.
6. Can I use dried beans instead of canned?
   Yes, but cook them separately first until tender.
7. Can I make it ahead of time?
   Make the broth and add clams just before serving.
8. What should I serve with this dish?
   Crusty bread, rice, or pasta.
9. How spicy is this dish?
   Mild, unless you use spicy chorizo or add extra chili.
10. What’s the best pot to use?
    A Dutch oven or heavy-bottomed pan with a lid to trap steam for clams.

🏁 Conclusion

This Spanish Clams with Chorizo recipe is rustic coastal cooking at its best—briny, smoky, hearty, and layered with Mediterranean flavors. It’s a dish that feels luxurious but comes together with simple ingredients and little effort.

Serve it family-style with plenty of bread to mop up the saffron-infused broth, and you’ll have a dinner that’s both comforting and elegant. It’s a true taste of Spain’s seaside kitchens, right at home.

Adam

Spanish Clams with Chorizo | Rustic Mediterranean Seafood Stew

Few dishes capture the heart of Spanish coastal cuisine like clams with chorizo. It’s rustic, hearty, and layered with bold Mediterranean flavors. Briny littleneck clams are simmered with smoky chorizo, saffron, beans, and tomatoes in a fragrant broth enriched with garlic, thyme, and chicken stock. The beauty of this dish is in its balance: the saltiness of the sea meets the smokiness of chorizo, the sweetness of grape tomatoes, and the creaminess of cannellini beans. Fresh thyme and saffron elevate it into something both rustic and luxurious. Best of all, it’s a one-pan meal that comes together in under 40 minutes. Serve it with warm crusty bread to soak up the flavorful broth, and you’ve got a dinner that feels straight out of a seaside Spanish taverna.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs littleneck clams scrubbed and soaked
• 8 oz chicken or turkey/beef chorizo, sliced into rounds
• 1 28 oz can cannellini beans, drained and rinsed
• 8 oz grape tomatoes halved
• ½ onion finely diced
• 5 garlic cloves minced
• 6 sprigs fresh thyme
• 6 strands saffron
• 2 cups chicken stock
• 2 tbsp olive oil
• 1 tsp freshly ground black pepper
• Extra olive oil for drizzling

Equipment

• Large Dutch oven or deep skillet with lid
• Sharp knife & cutting board
• Wooden spoon
• Measuring cups & spoons
• Large bowl (for soaking clams)
• Ladle for serving

Method

 

Step 1: Prepare the clams

1. Soak clams in cold water with a tablespoon of salt for 20 minutes to purge sand.
2. Scrub shells clean and set aside.

Step 2: Sauté aromatics & chorizo

1. Heat olive oil in a large Dutch oven over medium heat.
2. Add sliced chorizo and cook 3–4 minutes until browned.
3. Stir in onion and garlic; sauté until fragrant and softened.

Step 3: Build the broth

1. Add grape tomatoes and cook until they blister, about 3 minutes.
2. Stir in saffron, thyme, and black pepper.
3. Pour in chicken stock and bring to a simmer.

Step 4: Add beans & clams

1. Stir in cannellini beans.
2. Add clams, cover, and cook 6–8 minutes until shells open.
3. Discard any clams that don’t open.

Step 5: Serve

1. Remove thyme sprigs.
2. Ladle clams, chorizo, and broth into bowls.
3. Drizzle with olive oil and serve with crusty bread.

Notes

🧊 Storage & Reheating

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended (clams lose texture).

Reheating: Gently warm on the stovetop over low heat; avoid boiling to prevent clams from becoming tough.

🥄 Variations

Spicy Kick: Use hot chorizo or add chili flakes.

Seafood Mix: Add shrimp or mussels for a richer stew.

Wine Base: Replace half the chicken stock with white grape juice for brightness (instead of wine).

Creamier Broth: Stir in ¼ cup heavy cream at the end.

Vegetarian Version: Omit clams and chorizo; use roasted red peppers, smoked paprika, and vegetable stock for depth.

Rustic Pasta: Serve the clams and broth over spaghetti or linguine.

❓ 10 FAQs

How do I know if clams are fresh?
They should be tightly closed; discard any cracked or open ones that don’t close when tapped.

Why soak clams in salt water?
It helps purge sand so the broth stays clean.

Can I use canned clams instead?
Fresh is best, but canned clams work in a pinch (add at the end to avoid toughness).

What’s the best substitute for chorizo?
Chicken chorizo, turkey sausage, or beef chorizo work well.

Do I have to use saffron?
It adds aroma and color but can be omitted or replaced with smoked paprika.

Can I use dried beans instead of canned?
Yes, but cook them separately first until tender.

Can I make it ahead of time?
Make the broth and add clams just before serving.

What should I serve with this dish?
Crusty bread, rice, or pasta.

How spicy is this dish?
Mild, unless you use spicy chorizo or add extra chili.

What’s the best pot to use?
A Dutch oven or heavy-bottomed pan with a lid to trap steam for clams.

🏁 Conclusion

This Spanish Clams with Chorizo recipe is rustic coastal cooking at its best—briny, smoky, hearty, and layered with Mediterranean flavors. It’s a dish that feels luxurious but comes together with simple ingredients and little effort.

Serve it family-style with plenty of bread to mop up the saffron-infused broth, and you’ll have a dinner that’s both comforting and elegant. It’s a true taste of Spain’s seaside kitchens, right at home.