Chorizo Steamed Clams – How Do You Say “Ubiquitous” in Spanish?

I have always just called these chorizo steamed clams, "Spanish Clams," since it seems like there’s some variation of this on every Spanish restaurant menu I’ve ever seen.

What better evidence for a dishes’ deliciousness than that? Not to generalize about an entire culture, but the Spanish simply don’t put non-amazing things on every menu.

Sometimes they use beer, or white wine, or sherry; and many varieties of clams can be used; but the common denominator is the spicy, Spanish-style chorizo. Using such a flavorful sausage is sort of like cheating, and one of the main reasons the ingredient list is so short.

Speaking of which, you can really adapt this kind of thing to your tastes. Cilantro instead of parsley, leeks instead of onions, and mussels instead of clams, just to name a few. Just make sure you have plenty of grilled, or toasted bread around to soak up the glorious broth. I really hope you give this a try soon. Enjoy!

Ingredients for 4 appetizers, or 2 larger entrée size portions:

1 tbsp olive oil

1/2 cup finely diced onions

3 ounces Spanish chorizo, quartered, sliced

4 cloves garlic, minced

1 1/2 cups white wine

3 pounds Little Neck clams

1/3 cup chopped Italian parsley

2 tablespoons butter

grilled bread to garnish

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