Clams with Chorizo, Tomatoes & Saffron Broth

December 6, 2011 / By Foodland

Clams with Chorizo, Tomatoes & Saffron Broth

With Mediterranean influences, these clams pair perfectly with the spicy chorizo!
Course Appetizer, Side Dish, Snack
Cuisine Fish & Seafood
Servings 4 Servings as an appetizer


  • 0.5 cup dry white wine, sauvignon blanc, chardonnay
  • 0.5 teaspoon crushed saffron threads
  • 1 cup extra-virgin olive oil
  • 4 pounds manila clams, scrubbed
  • 0.5 pound Spanish chorizo, sliced 1/8 inch
  • 1.5 cups cocktail tomatoes (about one 16-ounce basket), halved
  • 2 large shallots, thinly sliced
  • 1 tablespoon plus 2 teaspoons garlic, finely chopped
  • 2 tablespoons fresh lemon juice
  • 4 6 x 4-inch sourdough bread slices, cut into thirds
  • 0.5 cup chopped fresh Italian parsley
  • 4 tablespoons Butter
  • lemon wedges


  1. Place wine and saffron in heavy large pot over low heat. Cook 1 minute to blend flavors.
  2. Remove from heat; let cool.
  3. Whisk in olive oil.
  4. Season to taste with salt and pepper.
  5. Preheat broiler.
  6. Add clams, chorizo, tomatoes, shallots and 1 tablespoon chopped garlic to vinaigrette in pot.
  7. Cover and cook over high heat until clams open, about 8 minutes (discard any clams that do not open).
  8. Remove pot from heat. Using tongs, arrange clams and chorizo in large serving bowl.
  9. Add lemon juice to saffron-tomato broth pot.
  10. Meanwhile, brush sourdough bread slices lightly with olive oil.
  11. Rub bread with remaining 2 teaspoons garlic.
  12. Broil bread until golden, about 2 minutes.
  13. Sprinkle clams with chopped parsley.
  14. Pour saffron-tomato broth over clams, and stir in the butter.
  15. Garnish with sourdough toasts and lemon wedges and serve.
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