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Clams with Chorizo in Saffron Sauce
Clams with Chorizo in a Saffron Sauce
Equipment
- Large Bowl for soaking clams
- Scrub Brush to Clean The Clams
- Colander
- Skillet with Tight-Fitting Lid
- Cutting Board
- Chefs Knife
- Serving Spoon
- Serving Dish
Ingredients
- 1 link Chorizo sausage Cut into 1/4 inch slices (Spanish, Brazilian or Portuguese type)
- 24 clams Fresh clams Soaked and cleaned
- 1/2 cup Dry White Wine or water
- 1 pinch Saffron For flavor and color
- 1/4 cup Italian Flat Leaf Parsley chopped
- 1 loaf Crusty bread For soaking up the sauce
Instructions
- Check your clams to make sure they are alive.The shells should be tightly closed. If a shell is slightly open, tap it gently; if it closes, it is alive.Discard any cracked, broken, or completely gaping shells that don't close when tapped.Place the shells in a collander and rinse them under cold running water. Use a stiff vegetable brush to scrub off excess dirt. from the outside of the shells.Make a saltwater bath in a large bowl by adding 1 1/2 tablespoons of sea salt or kosher salt to a quart of water, or roughly 1/3 cup per gallon.Place the bowl in a cool place or the refrigerator for 20 minutes-up to 2 hours.Carefully remove the clams from the bowl and place them in the colander and rinse them well.
- Slice the chorizo into 1/4 inch slices and add it to the skillet and cook over medium heat.
- Cook the chorizo until browned, about 5 minutes.
- Add the cleaned clams to the skillet and pour in a splash of water (or white wine). Cover with a lid to steam the clams open, about 5-10 minutes, until they have all opened. After 10 minutes, discard any unopened clams.
- During the last minute of cooking, add a pinch of saffron to the skillet to enhance the flavor and color.
- Serve the clams and chorizo in a serving dish, with the flavorful sauce from the skillet on top. Drizzle with the chopped parsley. Pair with crusty bread for soaking.
Notes
Nutrition
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Hello, I'm Yvette
Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.
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Yvette
Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!
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