Steamed Clams in White Wine-Chorizo Broth

by Anna on January 28, 2011

in Appetizer,Seafood,Shelfish

Hi guys…. remember that I mentioned the ‘Avec Eric’ program in my post about Brazilian seafood soup? Well… his people contacted me and asked if I wanted the ‘Avec Eric’ Cookbook…. Ha! How about that? My answer was… Oh Yes Please! I love his style; I wish every chef were like him, gentle, and fair to his employees. Did you know he doesn’t allow any screaming or bad words in his kitchen? So I guess that all that good karma is being translated straight into his food. So this week I got the book and didn’t even know were to start, everything looks delicious. But this chorizo sausage and clams was in my mind for the whole day. Watching his show I’ve learned a valuable lesson, prep is very, very important. So I got some little metal bowls and before I start to cook now I prep all my aromatics, herbs, garnish, it makes cooking a breeze. If you like clams like I do, you will love this recipe. It serves 4. And of course as Chef Eric always say…. ‘Sante…cook from life.’

Steamed Clams in White Wine-Chorizo Broth

(From the book Avec Eric)


  • 3 tablespoons extra virgin olive oil
  • ¼ cup thinly sliced Spanish Chorizo
  • 1 small shallot thinly sliced
  • 1 garlic clove thinly sliced
  • 4 pounds small clams, such as cockles scrubbed and soaked
  • 1-teaspoon black pepper
  • 1 cup dry white wine
  • 3 tablespoons unsalted butter
  • 2 tablespoons chopped Italian parsley


Heat the olive oil in a large sauté pan over medium heat. When the oil is hot add the chorizo, shallot, garlic and sauté until aromatic, about 3 minutes. Add the clams, season with black pepper and deglaze the pan with the wine. Cover the pan and steam the clams until they open, about 8 minutes to 10. Add the butter and parsley and gently toss to combine. Serve the clams in a bowl with fresh crusty bread.

{ 29 comments… read them below or add one }

sarah March 10, 2011 at 1:28 PM

Oh heavenly. I’ve found a place that sells some lovely looking clams close by and I cannot wait to try out this recipe. I have Avec Eric bookmarked from the last time you mentioned it, but still haven’t watched. I must add that to my weekend list of fun things to do. Thanks for posting this, it looks absolutely amazing.

Anna February 16, 2011 at 9:20 AM

Thank you Sophie, the little pan is from Mario Batalli, I got it at Crate & Barrel.

Sophie February 16, 2011 at 2:54 AM

Waw!! What astunning & vibrant pictures, Anna! 🙂 What a lovely yellow caserole!!Which brand is that? I only have a red le Creuset!!

This clam dish must taste awesome with that chorizo added & the wine of course!

Magic of Spice February 15, 2011 at 3:02 PM

This looks fantastic and packed with flavor…how cool to receive the cookbook to try out 🙂

Billy February 11, 2011 at 1:14 AM

It looks so fantastic!!!!

Coley Cole February 8, 2011 at 5:43 PM

Wow, my mouth just watered…beautiful shots too!

Chris and Amy February 6, 2011 at 6:27 AM

We love clams and chorizo – they work great together. Thanks for sharing!

Mama Kelly aka Jia February 3, 2011 at 6:33 PM

I adore clams and this looks like a wonderful way to serve them

5 Star Foodie February 3, 2011 at 12:25 PM

The clams sound incredible with the white wine chorizo broth, excellent flavors here!

Adelina February 2, 2011 at 4:45 PM

I love this recipe and would love to try it. Do you have a certain recommended brand of chorizo that you recommend? I think I am going to add this book on my wish list.

Stephanie @ okie dokie artichokie February 2, 2011 at 12:06 PM

Can I just say that looks AMAZING?! I wish I could just dive right in and swim amongst all the tantalizing flavors going on in there! :-p Yum.

sweetlife February 1, 2011 at 8:06 PM

how awesome, a great cookbook !! spanish chorizo and clams, oh what a great meal!!


Juliana February 1, 2011 at 7:10 PM

Anna, love the combination of chorizo and clams…very creative…so tasty looking dish 🙂

Lori February 1, 2011 at 7:08 PM

This sounds amazing! Not to mention that I just want to reach out and grab a bite through the page. So nice that they contacted you. I am becoming a cookbook junkie. I can’t stop adding to my collection!

Kim February 1, 2011 at 4:05 PM

Oh Anna, I have missed coming to see what you’re up to! You’re cooking amazing dishes, as always, I see. You always have such good ideas. And such good karma, too!

My husband and I were at the All-local market (in SC) on Saturday, eying the clams of all things! We looked at each other, flummoxed. How would we make these wonderful? I only wish I’d seen your recipe then. I’ll have to see them out this weekend and give this a try.

By the way, I LOVE your yellow casserole dish! ~Kim

Patty February 1, 2011 at 7:33 AM

You’re kidding me?! This looks to die for, seriously…I am not a gigantic clams fan, but your photos and description make me want to jump through the screen to eat it. YUM! Thank you so much for sharing. I also love chorizo!

Stephanie @ Per l'Amore del Cibo January 31, 2011 at 2:18 PM

I think clams and chorizo make a wonderful combination…we frequently pair them and serve it over pasta. This looks great! Can’t wait to see more recipes from this book!

sensiblecooking January 31, 2011 at 1:44 PM

Made this on saturday and will have to re make it on super bowl due to high demand.

Cherine January 31, 2011 at 2:03 AM

This is a scrumptious pan!

Sommer@ASpicyPerspective January 30, 2011 at 9:10 PM

Hey Dear, This looks superb! I’ve never tried clams with chorizo, genius!

denise @ bread expectations January 30, 2011 at 9:02 PM

Oh wow!!! I wish “people” would approach me and offer me cookbooks to test out LOL Yes!!! I am jealous, but it couldn’t have happened to someone more deserving!!

I haven’t seen Eric’s cookbook but I’m thinking you probably made your clams prettier than his 😉

A Little Yumminess January 30, 2011 at 8:07 PM

I would say “yes” to the cookbook as well. Looks yum! And he is such a great chef

Erica January 30, 2011 at 11:50 AM

I am droooooling!Those flavors sound wonderful! I want that book!

Tamy January 29, 2011 at 7:33 PM

Brigada Anna! Vou dar uma olhada no site!!! Beijos

Anna January 29, 2011 at 3:32 PM

Tamy garota, Eu me apaixonei por essa panelinha, e minuscula mas tao bunitinha…..hahahaha! Eu comprei aqui
Crat and Barrel e minha perdicao. Eu sempre deixo meu dindin p/ tras quando eu vou la. Bom final de semana minina. 🙂

Kate @ January 29, 2011 at 6:41 AM

Oh Lucky! If this is what he serves, I’d love to have his cookbook, too! The clams look amazing – and that broth…wow!

tamy January 29, 2011 at 6:25 AM

Dear Anna, I’m sad because I don’t have a little yellow pan like you do!

hahaahhhahaha… metida essa menina querendo falar inglês, né???? Meu marido me deu uma forcinha, mas boa parte eu escrevi sozinha… Anninha, minha escola de culinária tem algumas paredes amarelas e fiquei encantada com essa que está no post!!! Se for possível, me envia por e-mail a marca e o modelo????



Belinda @zomppa January 29, 2011 at 5:24 AM

This is one of my all-time favorites. Give me some crusty bread to sop up that bread!

jacq | catalog brochure printing January 28, 2011 at 9:32 PM

Yum yum! Can’t wait to try your recipe!

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