Steamed Clams With Chorizo and Tomatoes

READY IN: 40mins
Recipe by daisygrl64

For the Clam and Chorizo lovers, this is a easy dish, full of flavor. I made it a few years back and let me say, using some crusty bread to soak up this sauce is a must! Make it a Romantic dish or serve to your party guests. It is sure to please! I got this recipe from a 2006 Canadian Living magazine, and I forgot all about it, until I went through my cookbooks. This can be served as a appetizer as well. Please enjoy :)

Top Review by Maito

Yummy and spicy with Mexican chorizo too. I used lots more basil and littleneck clams, so they were open in about 4-5 minutes. Potatoes will be great in the leftovers - portions very generous!

Ingredients Nutrition


  1. In a dutch oven heat olive oil over medium heat.
  2. fry chorizo, onion, garlic, salt and pepper stirring until onion are golden.
  3. stir in tomatoes and vinegar.
  4. cook over medium heat until tomatoes are tender (about 15 minutes).
  5. add clams, cover and bring to a boil.
  6. cook just until clams open wide (8 to 10 minutes).
  7. discard any clams that do not open.
  8. Remove from heat, stir in basil and serve.
  9. served with crusty bread to sop up sauce.

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