Food Recipes Clams with Chorizo & Crusty Bread Be the first to rate & review! Tender clams are served in a smoky white wine broth that also happens to be ideal for dunking garlic bread. By Tricia Manzanero Published on March 08, 2024 Rate PRINT Share Close Photo: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Prep Time: 35 mins Total Time: 55 mins Servings: 4 Not only is this dish a stunner, but it’s easy and packed with flavor, too. Clams cook in a white wine broth that’s enhanced with already-cooked chorizo, leeks, garlic, and canned tomatoes. The chorizo lends a slight smokiness while the tomatoes bring the umami home in this delectable chorizo clams recipe. While the clams need some mostly hands-off prep to get rid of any grit, they cook quickly and effortlessly. Don’t skimp on the warm toasted bread. Rubbing the cut sides with garlic straight out of the oven transforms standard bread into the easiest garlic bread you’ve ever made. When shopping for chorizo, find the type that is sliceable, cured, and smoked, similar to salami. It is sometimes called Spanish chorizo. The raw kind that cooks into crumbles, Mexican chorizo, is not the right variety for this recipe. Ingredients 3 lb. littleneck clams 1 4-oz. loaf French bread, halved lengthwise and crosswise (4 pieces total) 1 1/2 Tbsp. extra-virgin olive oil, divided 5 cloves garlic, divided 4 oz. Spanish-style chorizo, cut into 1/2-in. pieces (about 1 cup) 1 1/2 cups thinly sliced leek (from 1 large leek) 1 1/2 cups dry white wine 1 cup chopped canned peeled tomatoes (from a 28-oz. can) 3 Tbsp. unsalted butter, cubed Chopped fresh chives, for topping (optional) Directions Fill a large bowl or pot with 1 gallon cold water. Add clams and let soak in refrigerator for 20 to 60 minutes. Lift out clams and rinse under cold running water, scrubbing to clean shells. Preheat oven to 400°F. Place bread, cut side up, on a baking sheet. Brush cut sides of bread with 1 tablespoon oil. Thinly slice 4 garlic cloves; halve remaining garlic clove. Heat remaining 1/2 tablespoon oil in a large pot over medium. Add chorizo; cook, stirring often, until just starting to brown, 2 to 3 minutes. Add leek and sliced garlic; cook, stirring constantly, until softened and fragrant, 1 to 2 minutes. Add wine and tomatoes; bring to a simmer, stirring often. Continue to simmer, stirring often, for 3 minutes. Stir in clams and bring to a boil. Reduce heat to medium and cover; cook, shaking pot occasionally, until clams just open, 7 to 9 minutes. (Discard any unopened clams.) Meanwhile, bake bread until toasted, about 5 minutes. Without removing bread, turn on broiler. Broil bread, watching carefully, until edges are golden brown, 1 to 2 minutes. Rub cut sides of bread with halved garlic clove. Using tongs or a slotted spoon, remove clams from pot and place in shallow bowls. Stir butter into tomato mixture in pot. Top clams with tomato mixture. Top with chives, if desired, and serve with toasted bread. Skip the bread and toss the clams with spaghetti. Rate It Print