Steamed Littleneck Clams with Chorizo, Garlic and White Wine
Steamed Clams
There are few things more delicious on a cold day than a pot of freshly steamed clams served with warm, crusty bread. As a matter of fact, steamed clams are great regardless of the weather. In the summer, I love eating them outside while enjoying a cold bottle of fresh white wine such as txakoli. This recipe is simple to throw together and will most certainly impress your friends and family.
Clams
The term littleneck simply refers to one specific size of Quahog clam (AKA hard clam). There are many sizes of Quahog clam including littleneck, middleneck, topneck, cherrystone, and chowder (from smallest to largest). For steamed clams, I would recommend using the smallest clams available to you. Larger clams are typically tougher.
Chorizo
Chorizo is a term that can also get a bit confusing. Broadly speaking, there are two main types of chorizo, fresh and dry-cured. Fresh chorizo is very popular in central and south America and as the name implies, it is sold fresh and then cooked by the consumer. The dry-cured variety is most popular in Spain and more closely resembles a salami. It is seasoned with lots of paprika, cured and dried for several months and can be served uncooked or cooked in many recipes. In this recipe, we will be using a Spanish dry-cured chorizo but you could easily substitute fresh chorizo or any other type of cured pork product such as soppressata, bacon, pancetta… The only thing I would avoid is the pre-cooked “fresh” chorizo that is often found at the supermarket. It is usually of low quality and does not work well in this recipe. If you purchase fresh chorizo, make sure it is uncooked.
Variations
Steamed clams can be prepared in countless different ways. Here are a few adjustments that you can make to this recipe in order to change it up a bit:
- Add thinly sliced fennel or leeks along with the shallots and garlic.
- Use a pilsner or other light-colored beer instead of white wine to steam the clams.
- Cut the chorizo a bit bigger if you prefer larger chunks
- Add a pinch of saffron to the cooking liquid
- Use a bit less butter if you are preparing this dish in the summer, it will yield a lighter broth. Alternatively, use a bit more butter to make it even more rich and luxurious.
- Use lime juice instead of lemon.
Round out the spread with:
Steamed Littleneck Clams with Chorizo, Garlic and White Wine
Ingredients
- 25 littleneck clams (about 2.5 pounds)
- 1/2 Tbsp extra virgin olive oil
- 1.5 ounces dry-cured Spanish chorizo (about 1/3 cup after dicing)
- 3 Tbsp chopped garlic
- 1 medium-sized shallot, thinly sliced
- 1/3 cup dry white wine
- 3 Tbsp unsalted butter
- 3-4 Tbsp rough chopped parsley or cilantro
- 2 Tbsp lemon juice
- a few slices of toasted baguette or sourdough for serving
Instructions
- Wash the clams by agitating them in a bowl of cold water. Pour off the dirty water and cover the clams in clean, cold water for at least 15 minutes, or up to an hour, while preparing the rest of the ingredients. This will help the clams spit out (purge) some of the sand that is in their digestive system.
- Cut the chorizo into a small dice (1/4 inch).
- In a pot with a lid that will comfortably hold the clams, heat up 1/2 Tbsp of olive oil over medium-high heat. Add the diced chorizo and cook for about 45-60 seconds, or until starting to change color and the fat begins to render into the olive oil.
- Add the garlic and sliced shallot to the pan.
- Cook the garlic and shallots while stirring for about one minutes or until they start to soften up but are not browning
- Drain the clams from the water they were soaking in and add them to the pot along with the butter and white wine.
- When the wine comes up to a simmer, immediately put the lid on the pot and turn the heat to medium. Cook the clams at a simmer for about 4-7 minutes, or until all of the clams have opened up.
- Check to make sure all of the clams have opened up. If you notice a clam open and it is full of mud, carefully discard it as soon as possible before it contaminates the broth. If there is an off-smell coming from the pot, one or more of your clams may have been bad, try to isolate and discard them if possible.
- Add the lemon juice and parsley/cilantro to the clams and give them a quick stir.
- Serve with warm, crusty bread
