Steamed Clams with Chouriço Recipe
Why You Will Love This Recipe
Get ready to impress with this steamed clams with chouriço recipe! Tender clams meet savory chouriço in a delicious broth of white wine, tomatoes, and olive oil. It's perfect for sharing and brings a taste of the coast right to your kitchen. So grab your ingredients, and let’s make something truly tasty!
Tips for Success
• Make sure to soak the clams in cold water for at least 30 minutes before cooking. This helps them expel sand and grit, ensuring a cleaner dish.
• When cooking the chouriço, sauté it in the olive oil first until it releases its oils and becomes slightly crispy. This adds depth of flavor to the dish and enhances the overall taste of the clams.
• Avoid overcooking the clams; they should be steamed just until they open, which usually takes about 5-7 minutes. Discard any clams that do not open, as they may be unsafe to eat.
Frequently Asked Questions
Can I substitute the chouriço with another type of sausage?
Yes, you can substitute chouriço with other types of smoked or spicy sausage such as andouille, italian sausage, or even a vegetarian sausage for a meat-free version. Keep in mind that the flavor profile may change slightly depending on the sausage you choose.
What is the best way to store leftover steamed clams?
Leftover steamed clams can be stored in an airtight container in the refrigerator for up to 2 days. It's best to refrigerate them as soon as they cool to room temperature. Reheat gently on the stovetop with a bit of broth or water to avoid overcooking.
What should I do if some clams do not open during steaming?
If some clams do not open after steaming, it's best to discard them as they may be dead and not safe to eat. Make sure to thoroughly wash the clams before cooking to reduce the chances of unopened shells.
Recommended Drink Pairings
- Sauvignon Blanc: Its crisp acidity complements the brininess of the clams.
- Chardonnay: A lightly oaked version enhances the richness of the chouriço.
- Pilsner: The refreshing carbonation cuts through the richness of the dish.
- Sparkling Water: A clean palate cleanser that balances the flavors without overpowering.
- Herbal Tea: A light chamomile or mint tea provides a soothing contrast to the meal.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Wash clams well in a sink of cold water. Discard any clams that are already opened.
- In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
- Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.
Adapted from a Recipe by: Star Pooley, allrecipes.com
Nutritional Facts (Per Serving)
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