Clams and Chorizo Rice Recipe

Introduction

This Clams and Chorizo Rice is a flavorful one-pot dish that combines the briny sweetness of clams with the spicy richness of chorizo. Easy to prepare and perfect for a weeknight dinner, it brings a taste of the sea with a comforting, savory twist.

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• Salt, to taste
• 1 pound cherry tomatoes
• 1/2 cup (70 grams) chopped dried chorizo
• 1¼ cups jasmine rice
• 1 1/2 cups chicken broth
• 1 (4-ounce) can whole clams in brine and olive oil, brine reserved
• 1 cup cilantro leaves, plus more for serving
• Lemon wedges, for serving

Instructions

1. Step 1: In a large (12-inch), heavy-bottomed skillet or pot, heat the olive oil over medium heat. Add the chopped onion and ¾ teaspoon salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6 minutes. While the onion cooks, slice about half of the cherry tomatoes in half.
2. Step 2: Add all of the halved and whole cherry tomatoes along with the chopped chorizo to the skillet. Cook until the tomatoes start to soften and blister in spots, about 4 minutes. Then add the jasmine rice and stir frequently for 1 more minute.
3. Step 3: Stir in the chicken broth and the reserved clam brine. Bring the mixture to a simmer. Reduce the heat to medium-low, evenly sprinkle the whole clams over the top, cover the skillet, and cook for 15 minutes. Adjust the heat as needed to keep a gentle simmer and prevent scorching. The rice should be tender and most of the liquid absorbed.
4. Step 4: Remove the skillet from the heat. Taste and season with more salt if needed. Stir in the cilantro leaves. Serve immediately, garnished with extra cilantro and lemon wedges for squeezing.

Tips & Variations

• Use low-sodium chicken broth if you want better control over the saltiness of the dish.
• For a smoky flavor, try using smoked paprika with the chorizo or substitute with smoked sausage if chorizo is unavailable.
• Feel free to add a handful of spinach or kale near the end of cooking for extra greens.
• If you prefer more heat, add a pinch of crushed red pepper flakes when cooking the onions.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the rice if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh clams instead of canned clams?

Yes, fresh clams can be used. Steam them separately until they open, then add them to the rice just before serving to avoid overcooking.

Is jasmine rice the only type of rice I can use?

Jasmine rice works best for its fragrance and texture, but you can substitute with long-grain white rice. Avoid using quick-cooking or instant rice, as they may alter the cooking time and texture.

Clams and Chorizo Rice Recipe

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★★★★★

4.9 from 105 reviews

This flavorful Clams and Chorizo Rice combines tender jasmine rice simmered with savory dried chorizo, fresh cherry tomatoes, and briny clams, creating a vibrant and comforting one-pot meal. Enhanced with fresh cilantro and lemon wedges, it’s a perfect blend of smoky, tangy, and fresh flavors served straight from the skillet.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Produce

• 1 small yellow onion, finely chopped (about 1 cup)
• 1 pound cherry tomatoes
• 1 cup cilantro leaves, plus more for serving
• Lemon wedges, for serving

Meat & Seafood

• 1/2 cup (70 grams) chopped dried chorizo
• 1 (4-ounce) can whole clams in brine and olive oil, brine reserved

Pantry

• 2 tablespoons olive oil
• 1¼ cups jasmine rice
• 1 1/2 cups chicken broth
• Salt

Instructions

1. Sauté Onion: In a large (12-inch), heavy-bottomed skillet or pot, heat 2 tablespoons olive oil over medium heat. Add the finely chopped onion along with ¾ teaspoon salt. Cook, stirring frequently, until the onion becomes soft and translucent, about 6 minutes. While the onion cooks, slice about half of the cherry tomatoes in half.
2. Cook Tomatoes and Chorizo: Add all of the halved and whole cherry tomatoes along with the chopped dried chorizo to the skillet. Cook until the tomatoes begin to soften and blister in spots, about 4 minutes, stirring occasionally to meld the flavors.
3. Add Rice and Liquids: Stir in the jasmine rice and cook for another minute, stirring frequently to toast the rice slightly. Next, pour in the chicken broth and the reserved clam brine. Bring the mixture to a simmer over medium heat.
4. Simmer with Clams: Reduce the heat to medium-low. Evenly sprinkle the whole clams over the top of the rice. Cover the skillet and cook for 15 minutes, maintaining a gentle simmer while adjusting heat to prevent scorching. The rice should be tender and most of the liquid absorbed.
5. Finish and Serve: Remove the skillet from heat. Taste and adjust seasoning with additional salt if needed. Stir in 1 cup fresh cilantro leaves. Serve the rice immediately, garnished with extra cilantro and accompanied by lemon wedges for squeezing over the dish.

Notes

• Use a heavy-bottomed skillet or pot to help prevent the rice from burning while simmering.
• If canned clams are unavailable, fresh clams can be used, but be sure to reserve the clam juice.
• You can substitute chicken broth with vegetable broth for a slightly different flavor.
• Adjust the amount of chorizo based on your spice and flavor preference.
• Serve with a crisp green salad or crusty bread for a complete meal.

Keywords: clams and chorizo rice, seafood rice dish, Spanish rice recipe, one pot meals, chorizo recipes