This is a delicious one-pot meal that can be made with very little effort. Serve the clams with good, crusty bread, to soak up the sauce.
150-200 grams Spanish chorizo
About 30ml olive oil
2 large shallots, thinly sliced
3-4 garlic cloves, sliced
Dried red chilli flakes, to taste
1kg fresh clams, about 3cm in length
About 150ml dry white wine
A handful of fresh coriander, roughly chopped
Fine sea salt and freshly ground black pepper
- Put the clams in a colander, rinse with cold water and drain. Discard any clams with broken shells.
- Cut the chorizo lengthwise into quarters, then cut it into 8mm pieces.
- Put the chorizo into a large, deep, unoiled skillet, set it over a medium flame and cook, stirring occasionally, until slightly brown. Take the chorizo from the pan, leaving behind the fat.
- Pour some olive oil into the skillet. (The amount depends how much chorizo fat is left in the pan.)
- Add the shallot and garlic and cook over a low flame until soft. Sprinkle in the pepper flakes and stir constantly for about 30 seconds, or until fragrant.
- Turn the flame to high and add the clams, chorizo and white wine. Bring to the boil then cover the pan, lower the heat and simmer, shaking the pan occasionally. Cook until the clams open, about three to five minutes. Discard any clams that don't open. The consistency should be slightly soupy; if needed, stir in more white wine.
- Sprinkle in black pepper, then taste the sauce for seasonings; add salt if needed (but the clams and chorizo are salty).
- Stir in the fresh coriander, then ladle the ingredients into shallow bowls. Provide empty bowls for the shells.