Best 8 Steamed Clams With Chorizo And Tequila Recipes

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Embark on a culinary journey with our tantalizing steamed clams recipe, brimming with vibrant flavors and showcasing a harmonious blend of textures. Succulent clams, plump and briny, are the stars of this dish, steamed to perfection and infused with the savory essence of chorizo, a spicy Spanish sausage that adds a delightful kick. The addition of tequila, with its smooth and slightly sweet notes, elevates the dish with a unique twist, creating a harmonious balance of flavors. Accompanying this delectable main course are two complementary recipes: a refreshing cilantro-lime sauce that adds a burst of freshness and acidity, and a simple yet flavorful rice pilaf that serves as the perfect accompaniment to soak up the delectable juices. Get ready to indulge in a culinary experience that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

CHORIZO STEAMED CLAMS



Chorizo Steamed Clams image

I have always just called these chorizo steamed clams, 'Spanish Clams,' since it seems like there's some variation of this on every Spanish restaurant menu I've ever seen. Sometimes they use beer, or white wine, or sherry; and many varieties of clams can be used. But the common denominator is the spicy, Spanish-style chorizo. I like to serve steamed clams with grilled bread.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 30m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
½ cup finely diced onions
3 ounces Spanish chorizo sausage, quartered lengthwise, cut into1/4-inch pieces
4 cloves garlic, minced
1 ½ cups white wine
3 pounds littleneck clams, scrubbed and rinsed
⅓ cup chopped Italian parsley
2 tablespoons butter

Steps:

  • Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
  • Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to "stir" the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir.
  • When clams have opened, remove pot from heat. Stir in butter and parsley; allow butter to melt. Serve clams in heated bowls with lots of the liquid.

Nutrition Facts : Calories 986.3 calories, Carbohydrate 29.4 g, Cholesterol 291.8 mg, Fat 37.2 g, Fiber 1.1 g, Protein 94.3 g, SaturatedFat 13.3 g, Sodium 853.4 mg, Sugar 3.6 g

TEQUILA CHORIZO CLAMS ON THE GRILL



Tequila Chorizo Clams on the Grill image

Provided by Marcela Valladolid

Categories     appetizer

Time 35m

Yield 2 servings

Number Of Ingredients 9

6 ounces raw chorizo, removed from casings
2 tablespoons unsalted butter
1 small white onion, chopped
3 garlic cloves, finely minced
1 cup tequila anejo
3/4 cup bottled clam juice
2 pounds littleneck clams, scrubbed and rinsed
1 tablespoon chopped fresh cilantro
1 loaf sourdough bread, for serving

Steps:

  • Build a medium-hot fire on a charcoal grill or heat a gas grill to high.
  • Place a heavy, enameled cast-iron Dutch oven (like Le Creuset) on the center of the grill. When hot, add the chorizo and cook until crisp crumbly, about 6 minutes. Using a slotted spoon, transfer the chorizo to paper towels to drain.
  • Add the butter and onions and cook on medium-high heat until the onions are translucent, about 5 minutes. Add the garlic and saute until fragrant. Add the tequila and clam juice and bring to a boil, scraping up the browned bits at the bottom of the pot. Add the clams and cover with a lid. Cook on the grill until the clams are wide open, 10 to 12 minutes. Make sure to discard any clams that remain unopened.
  • Return the chorizo to the pot and stir to combine. Sprinkle with chopped cilantro and serve with sourdough bread for dipping.

CHORIZO CLAMS



Chorizo Clams image

It's spicy, bread-dipping, clam-broth-a-licious. This isn't just a dish, it's a full- blown event. (The recipe calls for 2 pounds of clams- do yourself a favor and double it.) Rocked this one at the demo for the International Home and Housewares show in Chicago.

Provided by Guy Fieri

Yield 2 servings

Number Of Ingredients 16

1 tablespoon canola oil
3/4 cup diced dried Spanish chorizo, casing removed
1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 teaspoon salt
3 garlic cloves, smashed
1/4 teaspoon red chili flakes
1 tablespoon seeded, finely diced jalapeno
1/4 cup tequila, white preferred
1/4 cup Chicken Stock (page 362 or low-sodium store-bought)
2 pounds littleneck clams, scrubbed
1/4 cup chopped cilantro
1/4 lemon
4 slices rustic sourdough bread
2 tablespoons olive oil
Cilantro sprigs, for garnish

Steps:

  • 1. In a heavy stockpot over medium-high heat, add the canola oil and cook the chorizo for 3 to 5 minutes, or until lightly browned. Add the onion, peppers, salt, and garlic and cook for 4 to 5 minutes, until the onion has softened. Add the chili flakes and jalapeno and cook for 2 minutes more. Then add the tequila and chicken stock. Bring to a boil and add the clams and chopped cilantro. Cover tightly and cook until all the clams open, 8 to 10 minutes, stirring once. Discard any unopened clams.
  • 2. While the clams are steaming, drizzle the bread with olive oil and broil or grill until just crisp, about 45 seconds each side.
  • 3. Divide the clams into 2 shallow serving bowls and ladle the cooking liquid on top. Squeeze the lemon over the clams. Garnish with the bread and a cilantro sprig.

STEAMED CLAMS WITH CHORIZO, CITRUS AND SAFFRON AIOLI



Steamed Clams with Chorizo, Citrus and Saffron Aioli image

Provided by Tyler Florence

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
1 large chorizo
2 pounds clams, cleaned
1/2 cup Albareino Spanish white wine
1/2 orange
Saffron Aioli, recipe follows
1/4 bunch fresh flat-leaf parsley, leaves chopped
1/2 teaspoon saffron threads
1/4 cup hot water
2 garlic cloves
*2 egg yolks (See Disclaimer)
1 cup blanched slivered almonds
Kosher salt
1/2 orange, juiced
3 cups extra-virgin olive oil
Water as needed, to thin

Steps:

  • Heat olive oil. Add the garlic cloves and let infuse the oil. Slice chorizo into 1/2-inch coins. Add chorizo into pan and render. Add clams. Pour wine over clams. Cover pan and let clams steam, about 5 minutes, or until all the clams have opened. Once cooked through, discard any clams that have not opened. Finish by squeezing half an orange over clams. Remove clams and chorizo using slotted spoon into large bowl. With the remaining broth, whisk in Saffron Aioli. Pour mixture over clams and chorizo. Sprinkle with parsley.
  • Steep saffron in hot water. In a blender, add garlic, egg yolks, almonds, salt, orange juice, saffron and blend. While blending, drizzle in the olive oil and emulsify. Thin with a little water, if desired.

STEAMED CLAMS WITH CHORIZO AND FRESH CORN



Steamed Clams with Chorizo and Fresh Corn image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1/2 pound chorizo, sliced 1/4-inch thick
1/2 cup finely chopped Spanish onion
1 tablespoon finely chopped garlic
1 cup dry white wine
1 cup fresh corn kernels
40 small clams
Salt and freshly ground pepper
1/4 cup coarsely chopped parsley
Loaf of French bread, sliced 1/2-inch thick

Steps:

  • Heat the oil in a medium stockpot over mediumhigh heat. Add the chorizo and saute until golden brown on both sides. Remove the chorizo and place on a plate lined with paper towels. Drain all but 2 tablespoons of fat from the pan and return to the heat. Add the onions and garlic and cook until soft. Add the white wine and reduce by half. Add the corn and the clams, season with salt and pepper, and continue cooking until the clams just open. Remove the pan from the heat and add the parsley. Serve in bowls with slices of bread.

CLAMS WITH CHORIZO



Clams with Chorizo image

Provided by Emeril Lagasse

Categories     appetizer

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 9

8 ounces fresh chorizo sausage (about 1 link), removed from casing
1/2 cup diced white or yellow onions
2 cloves garlic, minced
Salt and freshly ground black pepper
1 pound littleneck clams (about 12 clams), cleaned and soaked in water to remove impurities
1 cup dry white wine, plus more if needed
1/2 cup fresh cilantro, coarsely chopped
3 to 4 tablespoons cold unsalted butter, cubed
Crusty bread or baguette, for serving

Steps:

  • Heat a large saucepot over medium heat. Add the chorizo and cook, using a spoon or spatula to break up the sausage into small pieces, until the sausage begins to brown. Add the onions and garlic and sprinkle lightly with salt and pepper. Continue to cook until the sausage has browned, 3 to 4 minutes, taking care not to burn the garlic.
  • Add the clams to the pot and let settle for a minute, then add the white wine and cilantro. Re-season with salt and pepper and cover tightly with a lid. Let cook about 5 minutes, making sure that the broth at the bottom is at a simmer during that time. After 5 minutes, the clams should have opened or be mostly open; if not, or if the mixture is dry, add another 1/4 cup or so of wine, cover and simmer until the clams are open, 1 to 2 minutes longer. Taste the broth for seasoning and add salt or pepper if necessary. Add the butter to the broth and stir to combine.
  • Transfer to a large serving bowl, making sure to pour the broth over the clams. (Remove any unopened clams and discard them.) Serve with crusty bread or baguette.

CHORIZO AND CLAMS, PORTUGUESE STYLE



Chorizo and Clams, Portuguese Style image

Categories     Clam     Boil

Yield serves 4

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 yellow or white onion, quartered and thinly sliced
2 cloves garlic, chopped
6 ounces Chorizo (page 24)
1 tablespoon tomato paste
1 small bay leaf, crumbled
1/4 cup white wine
1/2 cup water
2 pounds clams, mussels, or a mixture, scrubbed and mussels debearded if needed

Steps:

  • In a large pot or sauté pan, heat the oil over medium heat. Add the onion and garlic and cook until the onion begins to wilt, about 3 minutes. Crumble the chorizo into the pan and cook, stirring occasionally, until it begins to firm, about 2 minutes. Stir in the tomato paste, bay leaf, wine, and water and bring to a boil. Cover partially and cook until the liquid is reduced and the mixture is saucy, 5 minutes.
  • Add the shellfish to the pan, cover all the way, and cook until the shells open and their meat is slightly firm, about 5 minutes. Discard any shellfish that fail to open, then serve right away.

STEAMED CLAMS IN WINE AND CHORIZO



Steamed Clams in Wine and Chorizo image

Categories     Steam     Sausage     Clam     Bell Pepper     White Wine     Summer     Cilantro     Gourmet

Yield Makes 2 servings

Number Of Ingredients 10

1 medium onion, chopped
1 yellow bell pepper, chopped
1 garlic clove, minced
1/2 teaspoon cumin seeds
1/4 teaspoon salt
2 tablespoons olive oil
3/4 cup dry white wine
2 lb littleneck clams (2 inches wide), scrubbed
1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice
2 tablespoons fresh cilantro

Steps:

  • Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
  • Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.

Tips:

  • Choose fresh clams: Look for clams that are tightly closed with no cracks or chips in their shells.
  • Purge the clams: Place the clams in a bowl of cold water and let them sit for 30 minutes. This will help to remove any sand or grit from the clams.
  • Use a variety of chorizo: You can use any type of chorizo you like in this recipe, such as Spanish chorizo, Mexican chorizo, or Portuguese chorizo.
  • Don't overcrowd the steamer: Make sure to leave enough space between the clams so that they can steam evenly.
  • Cook the clams until they are just cooked through: Overcooked clams will be tough and chewy.
  • Serve the clams immediately: Clams are best served hot and fresh out of the steamer.

Conclusion:

Steamed clams with chorizo and tequila is a delicious and easy-to-make appetizer or main course. The clams are tender and flavorful, and the chorizo and tequila add a nice kick of spice. This dish is perfect for a party or a casual get-together.

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