- Prep time
- 15-20 minutes PT20M
- Cook time
- 20-25 minutes PT25M
- 3-5 servings
Give your clams a decidedly Spanish flair with flavorful chorizo, chili flakes and smoked paprika.
- 1½ cups white wine
- A pinch of saffron (optional)
- ¼ cup olive oil
- ½ yellow onion, diced
- 1 teaspoon Spanish smoked paprika
- 1 teaspoon chili flakes
- 4 garlic cloves, sliced thin
- ¼ pound dry Spanish chorizo, sliced into half moons
- 25 littleneck clams, cleaned
- 1 lemon, halved
- 2 tablespoons chopped parsley
- 1 loaf crusty bread
If using saffron, heat wine to a light simmer in a small sauce pot. Take off the heat, add saffron threads and let steep.
In a large sauté pan with a lid, heat oil over medium heat. Sauté onion until slightly soft and translucent. Add smoked paprika, chili flakes, garlic and chorizo and cook for another 1-2 minutes.
Add clams and then wine to the pan. Squeeze the lemon juice into the pan, then add the halves (the rind will add another dimension to the sauce).
Cover and steam until the clams open, approximately 7-8 minutes, then discard any that don't open.
Remove from heat, top with parsley and serve with crusty bread.
Techniques used in this recipe:
- deglaze: to use a liquid, such as wine, water, or stock, to dissolve food particles and/or caramelized drippings left in a pan after roasting or sauteing.
- coat: to sprinkle food with, or dip it into, egg, flour, chocolate, sauce, etc.
- <strong>littleneck:</strong> small, hard-shell clams often eaten raw on the half shell.
Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".
Considered by many to be the most noble and unique wine grape varietal in the world. These kings of Alsace's wines are known for their soaring acidity and considerable concentration. This wine is often lower in alcohol, giving it less body. Rieslings are dry, with a fruity yet firm taste.
An ancient natural mutation of Pinot Noir, Pinot Gris can vary dramatically in taste depending on where it is grown. In the Tre Venezie in Italy, where it is known as Pinot Grigio, it is often a simple, light, crisp wine. However, Italian Pinot Grigio shows little similarity to the majestic, lavish, sometimes spicy Pinot Gris of Alsace. The aromas of Pinot Gris suggest peach skins or orange rind. Pinot Grigio is currently the best-selling imported wine in the United States, and it's fun to say too!
Picpoul de Pinet is one of the famed crus of the Coteaux du Languedoc, producing white wine exclusively from the Picpoul Blanc grapes. This varietal is commonly very acidic and refreshing.