Clams with Chorizo in a Saffron Sauce
Clams are one of my favorite seafood goodies to eat! They are packed with iron, which is so important for red blood cells, especially for women, but the minerals in clams don't stop with iron. Clams are also a good source of phosphorus, potassium, zinc, copper, manganese and selenium. They have more protein than oysters and scallops, but roughly the same protein and fat content as chicken. There are major differences, however, in the nutrient profile of clams and chicken. Clams contain significantly more of most vitamins and minerals than chicken. So if you are looking to change it up from eating chicken, choose clams. They are quick, easy, and delicious!For this recipe, I wanted to bring it up a notch in flavor, so I added 1 chorizo link, casing removed. Chorizo is a Spanish, Brazilian, and Portuguese type of sausage that is highly flavored with paprika and garlic. Although not the leanest type of food, an occasional treat may be enjoyed! The clams and chorizo made a very tasty treat together.Sometimes when I make clams, I like to add in a pinch of saffron for that extra earthy pungent flavor. This is a spice that has been around for a very long, long time. Once added to a liquid, it turns a bright yellow orange color and provides a delicious flavor to just about any dish. Saffron was used to treat many ailments such as colds, coughs, stomach issues, insomnia, scarlet fever, and heart troubles. But for this recipe I am just concerned about the delicious flavor it adds to this meal. The rest is a bonus.I decided not to make any pasta with this meal; I just purchased some freshly baked crusty bread for soaking up the flavorful sauce.So I hope you enjoy this meal as much as I did, and as always, Enjoy!
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
This dish is best enjoyed fresh with crusty bread for soaking up the sauce.
Nutrition
Calories: 1023kcalCarbohydrates: 120gProtein: 86gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 156mgSodium: 1441mgPotassium: 507mgFiber: 5gSugar: 10gVitamin A: 2095IUVitamin C: 19mgCalcium: 289mgIron: 16mg
Tried this recipe?Let us know how it was!