Clams and Chorizo with Smoked Paprika Butter Sauce

Chef Christopher Lee recommends serving these clams with some crusty bread for sopping up the tasty sauce. Be sure to use the fresh, not dried, chorizo sausage in this recipe.

Serves: 4
20 mins Prep time 10 mins Cook time
20 mins Prep time
10 mins Cook time
  • Heat oil in large skillet on high heat. Add shallots and garlic; cook and stir 30 seconds. Add chorizo; cook and stir 1 minute. Add water and wine; bring to boil

  • Stir in tomatoes, paprika and fennel seed. Place clams in skillet. Cover. Cook about 5 minutes or until clams open

  • Stir in butter and parsley. Season to taste with pepper. (Discard any clams that do not open)

Cooking tip

Test Kitchen Tip: Prepare as directed, using 2 pounds mussels in place of the clams.

This recipe was created by Christopher Lee, Executive Chef at New York’s Aureole restaurant.

Nutrition information

(Amount per serving)

  • 467Calories: 467Cholesterol: 83mg
  • Sodium: 642mgProtein: 21g
  • Total Fat: 33gFiber: 2g
  • Carbohydrate: 11g