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More Nigella recipes

Clams With Chorizo

by . Featured in KITCHEN
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Introduction

Seafood, pork and sherry: three ingredients, one fantastic but simple Spanish-inspired meal. I adore the plain sweetness of some steamed baby new potatoes alongside – each small, pebbly potato to be pronged by a fork and dipped into the headily aromatic liquid – but am happy, too, with nothing more than some bread to tear off and dunk into the rich juices.

Seafood, pork and sherry: three ingredients, one fantastic but simple Spanish-inspired meal. I adore the plain sweetness of some steamed baby new potatoes alongside – each small, pebbly potato to be pronged by a fork and dipped into the headily aromatic liquid – but am happy, too, with nothing more than some bread to tear off and dunk into the rich juices.

Image of Nigella's Clams with Chorizo
Photo by Lis Parsons

Ingredients

Serves: 2-4, depending whether it's part of or a whole meal

Metric Cups
  • 1 kilogram clams
  • 500 grams chorizo (cut into fat coins)
  • 125 millilitres amontillado sherry
  • 3 x 15ml tablespoons snipped chives
  • 2¼ pounds clams
  • 1 pound chorizo (cut into fat coins)
  • ½ cup amontillado sherry
  • 3 x 15ml tablespoons snipped chives

Method

  1. Put the clams to soak in a big bowl of cold water, or directly in the sink.
  2. Fry the sliced chorizo in a dry, large, cast-iron or heavy-based pan or wok that comes with a lid.
  3. Once the chorizo is coloured a little and has given up some madly orange oil, remove the crisp coins to a piece of foil and wrap them up to keep them warm.
  4. Drain the clams - throwing away any that remain open or whose shells are broken - then add the closed clams to the layer of chorizo oil oozed in the pan. Turn the heat up high, splosh in the sherry and clamp on the lip.
  5. Cook for 2-3 minutes, by which time the clams should have opened. Discard any that have not. Take the pan off the heat.
  6. Return the coins of chorizo to the pan, with the chopped chives and stir through.
  1. Put the clams to soak in a big bowl of cold water, or directly in the sink.
  2. Fry the sliced chorizo in a dry, large, cast-iron or heavy-based pan or wok that comes with a lid.
  3. Once the chorizo is coloured a little and has given up some madly orange oil, remove the crisp coins to a piece of foil and wrap them up to keep them warm.
  4. Drain the clams - throwing away any that remain open or whose shells are broken - then add the closed clams to the layer of chorizo oil oozed in the pan. Turn the heat up high, splosh in the sherry and clamp on the lip.
  5. Cook for 2-3 minutes, by which time the clams should have opened. Discard any that have not. Take the pan off the heat.
  6. Return the coins of chorizo to the pan, with the chopped chives and stir through.

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