Clams with chorizo | Living North

Clams with chorizo


Seville and beyond by José Pizarro

1kg clams

75g chorizo picante, chopped into 1cm cubes

1 tbsp extra-virgin olive oil

1 small onion, finely chopped

1 garlic clove, finely chopped

large sprig of thyme

100ml fino sherry


To serve

crusty bread

Place the clams in a bowl under cold running water for five minutes. Discard any that won’t close.


In a lidded saucepan over a high heat, cook the chorizo in a little olive oil for six minutes, until caramelised. Using a slotted spoon, remove the chorizo from the pan and place in a bowl.


Add the onion, garlic and thyme sprig to the chorizo fat in the pan and fry for 10 minutes, or until softened. Increase the heat, add the clams and chorizo back to the pan, pour in the sherry, then cover with a lid. Cook for three minutes, or until all the clams have steamed open, discarding any clams that haven’t.


Tip into a large bowl and serve with crusty bread to mop up the juices.

Published in: September 2019

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