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Clams with Chorizo, White Wine and Cream

Delicious Clams with Chorizo, White Wine and Cream great with a baggete



1kg clams, cleaned

2 tbsp olive oil

1 chorizo, diced

1 shallot, diced

5 cloves of garlic, minced

2 tbsp butter

1 tsp chilli flakes

125ml white wine

250ml vegetable stock

Zest of 1 lemon

125ml cream

Juice of ½ lemon

¼ cup fresh chopped parsley

Salt and pepper

Toasted bread

Lemon wedges



  1. To prepare the clams, sit in cold water for 30 minutes to remove the sand from shells. Give them a quick scrub and set aside.

  2. In a heavy bottom pan, add the olive oil and chorizo. Sauté until the fat starts to render out of the chorizo. Then add in the butter, shallot, garlic and chilli flakes, continuing to sauté until the shallot is translucent.

  3. In the pan, add the white wine to deglaze and cook for a few minutes. Add in the vegetable stock, cream and lemon zest. Reduce for 5 minutes and then add the clams, cooking for another 5 minutes until they’ve opened.

  4. Balance the sauce with the juice, salt and pepper and then add in the parsley, stirring through to incorporate.

  5. To serve, add the broth and clams to a deep bowl and serve with toasted bread (or garlic bread) and additional lemon wedges.

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