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  • Weyand's Chef

Chorizo Clams


2 pounds littleneck clams, scrubbed

1 tablespoon canola oil

3/4 cup diced dried Spanish chorizo, casing removed

1/2 cup diced onion

1/2 diced red bell pepper

1/2 teaspoon salt

3 garlic cloves, smashed

1/4 teaspoon red chili flakes

1 tablespoon seeded, finely, diced jalepeno

1/4 cup tequila, white preferred

1/4 cup low-sodium chiecken broth

1/2 cup chopped cilantro

1/4 lemon

4 slices rustic sourdough bread

2 tablespoons olive oil

Cilantro sprigs, for garnish


In a heavy stockpot over medium-high heat, add the canola oil and cook the chorizo for 3 to 5 minutes, or until lightly browned. Add the onion, peppers, salt, and garlic, and cook for 4 to 5 minutes, until the onion has softened. Add the chili flakes and jalapeno and cook for 2 minutes more. Then add the tequila and chicken broth. Bring to a boil and add the clams and chopped cilantro. Cover tightly and cook until all the clams open, 8 to 10 minutes, stirring once. Discard any unopened clams.

While the clams are steaming, drizzle the bread with olive oil and broil or grill until just crisp, about 45 seconds each side. Divide the clams into 2 shallow serving bowls and ladle the cooking liquid on top. Squeeze the lemon over the clams. Garnish with the bread and cilantro sprig. Serves 2.

Recipe obtained from Guy Fieri Food by Guy Fieri and Ann Volkwein.

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