• Pan Seared Clams with white beans and chorizo

    1 vote
    Pan Seared Clams with white beans and chorizo
    Prep: 15 min Cook: 10 min Servings: 4
    by Chef Paul McGovern
    8 recipes
    This is a great dish anytime of the year. it's fast and easy just 1 pan also great to add to any cookout and can be done on the grill or side burner. Can be prepped the night before for a fast and easy dinner the next night. Also great with a light side salad


    • 24 littleneck clams
    • 6 tbs olive oil
    • 1 small onion
    • 3 cloves garlic
    • 1 pinch saffron (optional )
    • 1 1/2 cups diced plum tomato (seeded )
    • 6 to 8 oz Chorizo cut in half moons
    • 1 small can white beans ( drained )
    • 1 small bottle clam juice
    • S & P to taste
    • 1 loaf artisan bread


    1. Wash the clams very well to remove all sand
    2. Lyonnais 1 small onion
    3. smash the garlic and mince
    4. Cut the tomato and remove seeds cut to a 1/2 in dice
    5. Cut the chorizo in to half moons
    6. rinse the beans
    7. I a large sauté pan heat 2 tbs of oil add the chorizo and brown lightly over medium high heat for 2 min. add the onion and the garlic cook 1 min add the saffron ( optional ) add the clams , tomato and beans. Add 1/2 of the clam juice cover and cook on high heat until all the clams open stir once. if getting to thick add more clam juice. discard any clams that do not open.
    8. Slice the bread and brush with olive oil fire grill
    9. serve on the side or as a garnish
    10. Note: you can add any type of seafood you want just adjust your cooking times

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