Clams in Chorizo Broth

Looking for something delicious, bold, and just a little bit different? If so, Clams in Chorizo Broth is the answer for an easy-to-make appetizer to share with friends or as a unique main dish for the family!

Unusually delicious, this pairing of fish and sausage!

Whether you go clam digging yourself or simply purchase clams from your favorite fishmonger, this dish is not one you will find being served at the neighbor's house down the lane. And that is a good thing! Because don't we enjoy something not only delicious but just a bit different from time to time?

I find from time to time, we all need to change up our meals. From the food and recipes, we eat in regular rotation to something a little bit bold. A little bit bright. And a little bit different. This is true for the family as well as guests. A little jazz in our lives never hurts and usually puts a smile on our face! 

Working with the clams will be the hardest part, and that isn't hard at all!

The preparation is simple and you can prep ahead to the point of the Chorizo being cooked. With the clans ready, a quick return to a boil for cooking the clams and you are ready to serve! Clams in Chorizo Broth makes a delightful starter or a light first course. But either way, have some French bread and a few napkins ready...

Some additional thoughts on this recipe:

If you are cooking clams for the first time, ask at the fish counter about cleaning them, before cooking.

Depending upon your tastes, you can use hot or regular Chorizo.

Don't forget the crusty bread, that broth is so delicious!

Ingredients needed for this recipe:

• Chorizo sausage
• olive oil
• garlic
• beef stock
• salt
• clams
• crusty bread

You will also need the following:

• Large flat sauté pan
• measuring spoons
• chef's knife
• cutting board
• liquid measuring cup
• deep serving platter or shallow serving bowl

Now we are ready to begin!

Clams in Chorizo Broth
adapted from: The Phoney Gourmets

UPDATED: 12.19.2023

1/4 pound bulk Chorizo ( or 2 small links, remove sausage from casing)
1 T olive oil
1-2 cloves garlic, minced
2 c rich beef stock
salt to taste

2-2 1/2 pounds clams, scrubbed well

Crusty bread

Sauté Chorizo and garlic in olive oil. Drain excess fat. 

Add beef stock, bring to a boil, cover and simmer for 12-20 minutes to cook sausage completely. 

Taste for salt, bring back to a boil, add clams and boil for 5 minutes or until clams open.

Serve in small bowls with crusty bread for dipping!

Storage options for Clams in Chorizo Broth. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish. 

UPDATE:  For your convenience, a "copy and paste" version of Clams in Chorizo Broth has been included below. 

You may also enjoy: 

Salmon Cakes with Bacon. 

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Printable "copy and paste" version:

Clams in Chorizo Broth
adapted from: The Phoney Gourmets

UPDATED: 12.19.2023

1/4 pound bulk Chorizo ( or 2 small links, remove sausage from casing)
1 T olive oil
1-2 cloves garlic, minced
2 c rich beef stock
salt to taste

2-2 1/2 pounds clams, scrubbed well

Crusty bread

Sauté Chorizo and garlic in olive oil. Drain excess fat. 

Add beef stock, bring to a boil, cover and simmer for 12-20 minutes to cook sausage completely. 

Taste for salt, bring back to a boil, add clams and boil for 5 minutes or until clams open.

Serve in small bowls with crusty bread for dipping!

Storage options for Clams in Chorizo Broth. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish. 

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