Transport your taste buds to the sun-drenched coasts of Spain with this flavorful dish of Spanish Clams with Chorizo. This recipe is a delightful combination of tender clams and spicy chorizo, infused with the rich aromas of garlic, saffron, and fresh thyme. The addition of cannellini beans and grape tomatoes makes it a hearty yet sophisticated meal that’s perfect for a cozy dinner or a special gathering. With a blend of Mediterranean flavors and a touch of Spanish flair, this dish is sure to impress your guests and become a staple in your culinary repertoire.
Ingredients:
- 2 pounds of littleneck clams, cleaned and rinsed
- 2 tablespoons olive oil
- 8 ounces of Spanish or Portuguese chorizo, sliced thin
- 1/2 onion, chopped
- 5-6 garlic cloves, sliced
- 2 cups chicken stock
- 1 can (28 oz) cannellini beans, drained and rinsed
- 6-7 sprigs fresh thyme
- 6-7 strands saffron
- Black pepper, to taste
- 8 oz grape tomatoes, halved
- Olive oil, for garnish
Instructions:
1. Prepare the Clams:
- Start by thoroughly scrubbing and rinsing the clams under cold water to remove any sand or grit.
- Remove any clams that remain open after a gentle tap.
2. Cook the Chorizo:
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or pot over medium heat.
- Add the sliced chorizo and cook for 4-5 minutes, stirring occasionally, until it’s browned and has released its flavorful oils.
3. Sauté the Aromatics:
- Toss the chopped onion and garlic slices into the skillet with the chorizo.
- Sauté for an additional 3-4 minutes, stirring often, until the onion turns translucent and the garlic releases its aroma.
4. Simmer the Broth:
- Pour in the chicken stock and bring the mixture to a simmer.
- Add the cannellini beans, fresh thyme sprigs, saffron strands, and a pinch of black pepper.
- Stir well and let the broth simmer for about 10 minutes, allowing the flavors to meld together.
5. Add the Clams and Tomatoes:
- Gently stir in the halved grape tomatoes, then carefully add the clams to the pot.
- Cover with a lid and let the clams steam for 6-8 minutes, or until they have opened.
6. Finish and Garnish:
- Once the clams have opened, remove the pot from heat.
- Taste the broth and adjust the seasoning with additional black pepper if needed. Drizzle a bit of olive oil over the dish for a finishing touch.
7. Serve:
- Serve the Spanish Clams with Chorizo hot, straight from the pot, with plenty of crusty bread on the side to soak up the delicious broth.
- This dish pairs beautifully with a crisp white wine or a light, chilled rosé.
Conclusion:
Spanish Clams with Chorizo is a dish that brings the bold flavors of the Mediterranean to your table with ease. The combination of smoky chorizo, tender clams, and the aromatic broth enriched with saffron and thyme makes for a truly unforgettable meal. Whether you’re entertaining guests or enjoying a special night in, this dish is sure to be a hit. Serve it with crusty bread, and let the rich, savory flavors transport you to the vibrant coastlines of Spain with every bite.