Equipment
Ingredients
Seafood
- 1000 g littleneck clams, scrubbed
Meat
- 150 g spanish cured chorizo, diced into 1cm cubes
Aromatics and Produce
- 100 g yellow onion, finely diced
- 15 g garlic, minced
- 15 g fresh parsley, finely chopped
- 30 ml lemon juice, freshly squeezed
Liquids and Pantry
- 120 ml dry white wine
- 15 ml olive oil
- 35 g sea salt
- 200 g sourdough bread, thickly sliced
Nutrition (per serving)
Method
In a large bowl, dissolve the sea salt in 1 liter of cold tap water. Submerge the scrubbed clams in the salt water and let them sit for 20 minutes to purge any sand or grit. Carefully lift the clams out of the water to avoid disturbing the settled sand, then rinse them under cold running water.
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Arrange the sourdough bread slices on a baking sheet and toast in the oven until golden brown and crispy, about 5 to 7 minutes. Set aside.
Heat the olive oil in a large Dutch oven over medium heat. Add the diced chorizo and cook, stirring occasionally, until the bright red paprika fat renders out and the edges of the meat become crispy, about 4 minutes.
Add the diced yellow onion to the pot with the chorizo. Stir to coat the onion in the rendered fat and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook, stirring continuously, until highly fragrant, about 1 minute. Be careful not to let the garlic burn.
Pour the dry white wine into the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the Dutch oven. Bring the liquid to a lively simmer and let it reduce slightly for 2 minutes.
Add the purged clams to the simmering broth. Immediately cover the pot tightly with a lid and let steam until the clam shells pop open wide, about 6 minutes. Give the pot a gentle shake halfway through. Discard any clams that remain firmly closed after cooking.
Remove the pot from the heat. Stir in the chopped fresh parsley and the fresh lemon juice, tossing gently to coat the clams in the fragrant broth.
Ladle the hot clams and all of the smoky broth into wide, shallow bowls. Serve immediately alongside the toasted crusty sourdough bread for dipping.
Chef's Notes
- When purchasing clams, ensure they are alive. Tap any open clams lightly on the counter; if they do not slowly close their shells, discard them immediately as they are dead.
- Using a Spanish cured chorizo is absolutely essential here. Mexican chorizo is raw and will disintegrate into the broth, clouding the final texture rather than providing distinct, meaty bites.
- A crisp, highly acidic white wine like Albarino or Sauvignon Blanc works best to cut through the rich, paprika-laden pork fat. Avoid heavily oaked chardonnays.
- Do not add extra salt to the broth while cooking. Both the clams and the cured chorizo release a significant amount of natural salinity that perfectly seasons the final dish.
Storage
Refrigerator: 1 day — Store leftover clams and broth in an airtight container. The bread should be stored separately at room temperature.
Reheating: Gently reheat the broth and clams in a covered pot over medium-low heat just until warmed through. Do not let the broth boil or the clams will overcook.
