The article features a beloved recipe for Spanish clams with chorizo, shared by David. Emphasizing the comforting nature of the dish, the writer notes it is both quick and easy to prepare in just 30 minutes. Highlighting the importance of using semi-cured chorizo for authentic flavors, the article also mentions specific clam types like littlenecks. This dish is cherished as a comfort food, often made by the writer's mother-in-law, and it remains a popular choice for gatherings. Additional chorizo recipes are suggested for further exploration.
There's just something so comforting about this recipe! It ticks all of the boxes: quick, easy, chorizo-y... Deliciousness in one pot and in only 30 minutes!
For recipes like this, it's best to use semi-cured chorizo. It's still partially raw, but that's fine since it will get cooked in the pot with the clams.
In terms of clams, I use littlenecks in this recipe. They're a type of small, hard-shelled clam just over an inch in diameter.
My mother-in-law makes these clams with chorizo a few times a year and they always disappear in a flash! His recipe is the traditional Spanish one.
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