20-Minute Gluten-Free Clams and Chorizo
Fresh chorizo and tender clams steam together in white wine with bright orange zest, creating a vibrant Spanish-inspired dish perfect for seafood lovers. The smoky chorizo provides richness while orange adds unexpected citrus brightness that balances the briny clams. Naturally gluten-free and ready in under 20 minutes, this makes an impressive appetizer for dinner parties or a light main course with crusty bread. The combination of pork fat from chorizo and clam juices creates a flavorful broth that begs to be sopped up.
Ingredients
- 1 tablespoon olive oil
- 1 pound fresh chorizo
- 1 large orange
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 pounds clams, scrubbedmussels1:1shellfish
Similar cooking time and technique
- 1 cup dry white wine
- 1 bay leaf
- salt and pepper
- ¼ cup fresh parsley, roughly chopped
Instructions
- 1
Heat olive oil in large pot or Dutch oven over medium heat
- 2
Remove chorizo casing and cut into half-inch pieces
- 3
Fry chorizo until browned, stirring frequently
- 4
Zest orange with vegetable peeler making strips, then juice the orange and set aside
- 5
Add minced shallot and garlic to chorizo and sauté for 2 minutes
- 6
Add scrubbed clams, orange zest, orange juice, wine and bay leaf
- 7
Cover pan and steam until clams open, about 5 minutes
- 8
Discard any clams that do not open
- 9
Taste sauce and adjust seasoning with salt and pepper if needed
- 10
Top with chopped parsley and serve
Tips
Check clams before cooking and discard any that are already open or cracked, as these may be dead and unsafe to eat.
Save the flavorful cooking liquid to serve alongside crusty bread for dipping, or use it as a base for seafood risotto.
For best results, use fresh Spanish chorizo rather than dried, as it will render more fat and create a richer sauce.
Good to Know
Refrigerate leftovers up to 2 days, though clams are best enjoyed immediately
Serve immediately while clams are hot with crusty bread for dipping
Common Mistakes
Don't overcook clams or they become rubbery - remove from heat as soon as shells open
Discard clams that don't open during cooking to avoid food safety issues
Substitutions
Gluten-Free Swaps
Use less oil as dry chorizo renders less fat
General Alternatives
Similar cooking time and technique
FAQ
Can I use frozen clams instead of fresh?
Fresh clams work best, but if using frozen, thaw completely and drain excess liquid before adding to prevent watery sauce.
What if I can't find fresh chorizo?
Spanish dry-cured chorizo works well - slice thinly and use less oil since it renders less fat than fresh chorizo.
How long will leftovers keep?
Refrigerate up to 2 days, but clams are best eaten immediately as they become tough when reheated.