This One Pot Clams and Chorizo meal comes together pretty quickly. You’ll probably want some crusty bread on hand to soak up the delicious broth!
One Pot Clams & Chorizo
Author: Erin Dishes
Recipe type: Main Dish
Ingredients
- 50ct bag of clams
- 1 tablespoon olive oil
- 2 large chorizo links, casings removed
- 1 lb. baby gold potatoes, sliced into ¼ inch disks
- 2 shallots, minced
- 4 garlic cloves, minced
- ½ cup white wine
- pinch of saffron
- 1 cup vegetable broth
- 2 teaspoons paprika
- salt & pepper
- 5 oz baby kale or spinach
- garlic scapes or green onions, optional
Instructions
- Soak the clams in a large bowl of cold water for about 20 minutes. This helps remove any sand and salt inside the shells.
- Meanwhile, in a large pan brown the chorizo in olive oil.
- When the chorizo are almost completely cooked, add the potato slices, shallots and garlic.
- Add paprika and season with salt and pepper.
- Cook until the potatoes start to soften and then begin to brown. You'll want to push the potatoes to the bottom of the pan to get them brown and to soak of the chorizo flavor.
- While the potatoes are cooking, soak a couple threads of saffron in the vegetable broth.
- When the potatoes are almost done cooking, add white wine and simmer until most of the liquid has been absorbed.
- Stir in baby kale or spinach.
- Drain the clams and add to pan.
- Add vegetable-saffron broth and cover. Cook until the clams have opened, about 8 minutes.
- Discard clams that have not opened.
- Top with garlic scapes or green onions, optional.
Notes
You can also use clam juice instead of vegetable broth.
