Basque-Style Steamed Clams with Chorizo Recipe | James Beard Foundation
Basque-Style Steamed Clams with Chorizo Jim Shirley favors local Alligator Point clams for this Spanish-inspired recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Stove
- Serving bowl
- Tongs
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 1 link (4 ounces) fresh chorizo
- 2 tablespoons Spanish extra virgin olive oil
- 1 1/2 tablespoons minced garlic
- 1/2 teaspoon Aleppo pepper
- 12 clams, scrubbed and rinsed
- 1/2 cup Txakoli or other Spanish white wine
- 2 tablespoons minced flat-leafed parsley
- Crusty bread for serving
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