White-Wine Butter Clams with Crispy Chorizo & Herbs
Sweet littleneck clams burst open in a garlicky white-wine–butter broth that’s been infused with smoky diced chorizo. Pile everything into a rustic bowl, pass the crusty bread, and let the table go quiet.
Ingredients (serves 2 – 3) • 2 lb / 900 g littleneck clams, scrubbed and rinsed • 3 oz / 85 g Spanish chorizo, cut into ¼-inch dice • 1 Tbsp olive oil • 3 Tbsp unsalted butter, divided • 3 garlic cloves, thinly sliced • ¾ cup dry white wine • ½ cup seafood or chicken stock (low sodium) • ¼ tsp crushed red-pepper flakes – optional, for heat • 2 Tbsp chopped fresh parsley • 2 Tbsp chopped fresh dill (or basil) • Juice of ½ lemon, plus wedges to serve • Warm crusty bread, for dipping
Instructions 1. Crisp the chorizo – Heat the olive oil in a wide cast-iron skillet over medium. Add the diced chorizo and sauté 2–3 min until the fat renders and the edges brown. Push the chorizo to one side of the pan. 2. Build the base – Melt 2 Tbsp butter in the open space. Add the garlic; cook 30 sec until fragrant. Pour in the wine, stock and red-pepper flakes. Bring to a lively simmer. 3. Steam the clams – Scatter the clams into the bubbling liquid, cover with a tight lid and cook 4–6 min, shaking once or twice, until most shells pop open (discard any that stay closed). 4. Finish – Remove the lid. Stir in the remaining 1 Tbsp butter, parsley, dill and lemon juice. Taste the broth and adjust salt if needed. 5. Serve – Set the skillet in the centre of the table, sprinkle extra herbs on top and add lemon wedges. Hand everyone bread to mop up the smoky, buttery broth.
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