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Littleneck Clams with Chorizo
Littleneck clams with chorizo
Nathan Congleton/TODAY
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(21 rated)

This impressive recipe comes together in less than ten minutes and packs a flavor punch. Garlic, chorizo and white wine add big, bold flavor to ocean-fresh clams in this surprisingly easy recipe. 


    • 1 tablespoon olive oil
    • 8 ounces dried chorizo, peeled, thinly sliced and cut in half moons
    • 3 cloves garlic, thinly sliced
    • 1/4 teaspoon crushed red pepper flakes
    • 1 small white onion, diced
    • 1 red pepper, diced
    • 1/3 cup white wine
    • 1/4 cup clam juice
    • 24 littleneck clams, cleaned well
    • 1/2 bunch flat parsley, roughly chopped
    • Crusty bread, for serving


1. In a large non-reactive pan over medium flame, heat olive oil and add chorizo. Add garlic and chili flakes and sauté without browning for 1-2 minutes. Add onions and pepper, and sauté for another 2 minutes. Add wine and clam juice, bring to a boil, add clams and cover. Cook for about 4 minutes or until all the clams are open (longer if needed).

2. Remove clams with tongs to a serving platter, return broth to the stove and reduce by 1/3.

3. Ladle contents of pot over the clams and serve with crusty bread.

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