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.

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