Chorizo with Clams and Rice

Everyone knows how much I love paella–but this is even better. The dish is a traditional northern Spanish clam dish where the rice is almost soupy. No socarrat here! The secret is to steam the fresh clams separately before adding them to the rice. Be sure to reserve the cooking liquid from the clams to cook the rice. Honestly, I love this dish even more than paella—especially if my mom cooks it for me.

Recipe and photo: Alex Province

Listen to Alex describe this dish on a recent Faith Middleton Food Schmooze®.

Chorizo with Clams and Rice

Votes: 8 Rating: 4.25 You: Rate this recipe!

Print Recipe

Like so many dishes, you'll want to have some good bread to go along with this. There's lots to sop up. Feel free to use almost any seafood if you can't find good, fresh littleneck clams.

• CourseMain course, Main Dish
• CuisineSpanish

Servings

4 people

Servings 4 people

Chorizo with Clams and Rice Votes: 8 Rating: 4.25 You: Rate this recipe! Print Recipe Like so many dishes, you'll want to have some good bread to go along with this. There's lots to sop up. Feel free to use almost any seafood if you can't find good, fresh littleneck clams. CourseMain course, Main Dish CuisineSpanish Servings 4 people Servings 4 people

Ingredients

• 2-1/2 lbs. fresh littleneck clams
• 2 cups water
• 1/2 cup white wine (Sauvignon blanc, Albarino or Pino Grigo)
• pinch saffron
• 1/2 cup extra virgin olive oil
• 3 ounces dried Spanish chorizo, diced
• 1 large onion finely chopped
• 3 cloves garlic slivered
• 1 carrot diced
• 1 green pepper seeded and finely chopped
• 1 tomato finely chopped
• 1 Bayleaf
• 1 cup short- or medium-grain rice
• 1/2 cup flat-leaf parsley finely chopped
• sea salt to taste
• lemon wedges for garnish

Servings: people

Instructions

1. Wash clams well and place in a large sauce pan, then add water. Cover and cook over medium-high heat until the clams just open, around 7 minutes. Discard any unopened clams after 10 minutes. Remove clams and set aside. Strain cooking liquid into a large measuring cup, add a pinch of saffron and enough white wine to total 3 cups.
2. In a large, heavy bottomed saute pan, heat olive oil over medium-high heat and add the chorizo. Cook for several minutes or until the chorizo begins to render its oil.
3. Into the saute pan add the onions, garlic, carrot, green pepper, and tomato. Continue to saute until soft and translucent, about 10 minutes.
4. Now add 3 cups of the reserved liquid and the bayleaf, and bring to a boil.
5. Add rice and cook uncovered over medium heat for about 10 minutes. Then, stir in clams and cover; cook for an additional 5-10 minutes or until the rice is cooked and most of the liquid has been absorbed. Remove from heat and allow to rest for 5 minutes.
6. Stir in parsley and garnish with lemon wedges. Enjoy!