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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. Clams 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 an added bonus.
I decided to not make any pasta with this meal, 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!
For this recipe and others, please go to my website www.yvettesgourmetkitchen.com
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Spanish
Servings 2 people

Equipment

  • skillet
  • Lid
  • Serving Dish

Ingredients
  

  • 1 link Chorizo sausage Casing removed (Spanish, Brazilian or Portuguese type)
  • 12 clams Fresh clams Soaked and cleaned
  • 1 pinch Saffron For flavor and color
  • 1 loaf Crusty bread For soaking up the sauce

Instructions
 

  • Remove the casing from the chorizo link and crumble it into a skillet 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.
  • 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. Pair with crusty bread for soaking.

Notes

This dish is best enjoyed fresh with crusty bread for soaking up the sauce.
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