Chouriço And Clams Recipe

Clean clams

Rinse clams under cold water. Discard any with cracked shells or that do not close when tapped. If clams are sandy, soak in cold salted water (1 tbsp salt per 4 cups water) for 20 minutes, then rinse.

Slice chouriço

Cut chouriço into 1/4-inch (6 mm) thick rounds or half-moons. If casing is tough, remove casing before slicing.

Heat a large wide skillet or shallow sauté pan over medium heat. Add 1 tablespoon olive oil. Add sliced chouriço in a single layer and cook until browned and slightly crisp, about 3–4 minutes per side. Use tongs to flip. Remove chouriço to a plate, leaving rendered fat in the pan.

To the same pan with the chouriço fat, add remaining 1 tablespoon olive oil and 1 tablespoon butter. When butter melts, add the chopped onion and diced red bell pepper. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add sliced garlic and cook for 30–45 seconds until fragrant. Stir in sweet smoked paprika and (if using) hot paprika or cayenne; cook for 15 seconds to bloom the spices, careful not to burn.

Pour in the white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes, over medium-high heat.

Add the fish or clam stock and bring to a gentle simmer. Taste and season with about 1 teaspoon sea salt and 1/2 teaspoon black pepper, adjusting as needed. Return the cooked chouriço and any accumulated juices to the pan and stir to combine.

Increase heat to medium-high, add the cleaned clams to the simmering liquid in a single layer if possible, cover the pan with a tight-fitting lid, and steam until clams open, 5–7 minutes. Gently shake the pan once or twice during cooking to redistribute heat. Discard any clams that remain closed after 8 minutes.

Squeeze in the lemon juice and sprinkle chopped parsley over the clams; give everything a gentle toss to coat in the sauce.

Taste the broth and adjust seasoning with more salt, pepper, or a splash more lemon if desired. If you prefer a slightly thicker sauce, remove the chouriço and clams briefly, reduce the liquid over medium-high heat for 1–2 minutes, then return them to warm through.

Serve immediately in shallow bowls so each serving gets clams, chouriço and broth. Garnish with extra parsley and serve with slices of crusty bread to soak up the sauce.