This dish celebrates the perfect balance of savory, spicy, and sweet flavors. The smoky heat of Spanish chorizo infuses the cooking liquid, creating a rich broth that steams the clams to tender perfection. Fresh corn kernels add a delightful pop of sweetness and texture, while dry white wine brings acidity to cut through the richness. The result is a deeply aromatic, comforting meal that feels both rustic and elegant. Ideal for a breezy summer dinner or a cozy winter night, this recipe comes together quickly, making it an excellent choice for weeknight cooking. Serve it with crusty bread to soak up every drop of the flavorful broth, ensuring no taste is wasted. It’s a simple yet impressive way to bring the taste of the sea to your table.
Steamed Clams With Chorizo And Fresh Corn
Description
This dish celebrates the perfect balance of savory, spicy, and sweet flavors. The smoky heat of Spanish chorizo infuses the cooking liquid, creating a rich broth that steams the clams to tender perfection. Fresh corn kernels add a delightful pop of sweetness and texture, while dry white wine brings acidity to cut through the richness. The result is a deeply aromatic, comforting meal that feels both rustic and elegant. Ideal for a breezy summer dinner or a cozy winter night, this recipe comes together quickly, making it an excellent choice for weeknight cooking. Serve it with crusty bread to soak up every drop of the flavorful broth, ensuring no taste is wasted. It&# 226;ÂÂs a simple yet impressive way to bring the taste of the sea to your table.Ingredients
Directions
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Heat olive oil in a large stockpot or Dutch oven over medium-high heat.
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Add the sliced chorizo and sauté until browned and crispy, about 3-4 minutes.
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Remove the chorizo from the pot and set aside on a plate lined with paper towels.
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Drain all but 2 tablespoons of the rendered fat from the pot, then return to medium heat.
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Add the chopped onion and garlic to the pot, cooking until softened and translucent, about 2 minutes.
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Pour in the dry white wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half.
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Add the fresh corn kernels and cleaned clams to the pot.
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Season with salt and freshly ground pepper, cover the pot, and steam until the clams open, about 5-7 minutes.
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Remove the pot from heat and stir in the chopped parsley and reserved chorizo.
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Discard any clams that did not open.
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Ladle the clams and broth into deep bowls and serve immediately with slices of French bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 33.1kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To clean clams, soak them in cold water for 20 minutes, then scrub shells and rinse thoroughly. Repeat if water is sandy.
If using frozen corn, thaw and drain before adding to the pot.
For a richer flavor, you can add a splash of heavy cream or a knob of butter at the end.
Be careful when handling the hot pot, as steam will escape when removing the lid.
