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Steamed Clams with Chorizo Oil

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6
Author Lauren Keating


  • 3 ounces dry chorizo cut into a small dice
  • ¼ cup olive oil
  • 48 littleneck clams scrubbed well
  • 12 ounces lager-style beer or water
  • ¼ cup fresh parsley chopped
  • 1 box 13.25 ounces high fiber spaghetti


  • Bring a large pot of salted water to a boil
  • Combine the chorizo and oil in a small saucepan. Cook over medium heat until the chorizo is crisp and the oil is deep red, about 8 minutes.
  • Arrange the clams in a single layer in a large, deep skillet. Pour the beer over them. Cover and steam until the shells open, about 5 minutes. Add the open clams to the chorizo oil (discard any unopened clams.)
  • Add the spaghetti to the pot of boiling water and cook to al dente. Drain, reserving 1/4 cup of cooking liquid.
  • Stir the reserved cooking liquid into the clams and sprinkle with chopped parsley. Serve over the spaghetti.