Recipes

Spanish-style Clam & Chorizo Stew

Serves 4

| Prep Time: 15 mins

| Cook Time: 25 mins

| Total Time: 40 mins

You may need: Gazpacho Spice

Discover The Recipe

Spanish food is famous for its fresh ingredients and bold flavors. Being one of the world’s most sought after food destinations, Spain is made up of several regions, each with their own unique cooking traditions and recipes. The Andalusia region is best known for a famous chilled, tomato soup known as Gazpacho while the Basque Country is home to the Basque Burnt Cheesecake and myriad other specialty dishes. Some of Spain’s biggest exports are food products such as olive oil, Iberico ham, and seafood. And the export of its tapas culinary tradition – small plates of food typically served at local bars and neighborhood restaurants, has changed even fine dining menus forever.

This delightful tapas recipe for a Spanish-style Clam & Chorizo Stew perfectly showcases the simplicity and flavor that makes Spanish cuisine so delightful. A contrast between spicy, smoky chorizo sausage and the sweet, buttery clams is spectacular. We season this dish with our proprietary Gazpacho Spice blend to craft an appetizing recipe for Spanish-style Clam & Chorizo Stew. Although this blend is called Gazpacho Spice, it’s versatile enough to infuse soups and stews and small bites with layers of Mediterranean flavor. This blend showcases herbs and aromatics like oregano, rosemary and fennel seed paired with tangerine peel, lemon peel and a little heat from cayenne pepper. This blend gives the broth a burst of exotic Spanish flavor while adding depth to the recipe’s simple ingredients and easily transforms simple ingredients to a standout dish.

Ingredients

1 Tbsp olive oil
2 Tbsp butter
1 small yellow onion, diced
2 cloves garlic, minced
¼ tsp fresh thyme, chopped
½ lb chorizo, sliced lengthwise and diced
2 Tbsp flour
1 cup apple cider (not apple cider vinegar)
1 15 oz can cannellini beans, drained and rinsed (butter beans or small white beans are fine too)
3 cups fish stock (chicken stock will work too)
1 Tbsp Piquant Post Gazpacho Spice
2 lbs Littleneck clams, washed
½ cup heavy cream
½ tsp salt
Snipped chives and olive oil drizzle (for garnish)
To serve: crusty white bread

Notes

Be careful not to confuse apple cider vinegar with apple cider which is an unsweetened, non-alcoholic beverage made from fresh apples.

Any clams that do not open after 5 minutes, please discard.

Instructions

In a medium saucepan, heat the olive oil and butter over Med heat. Add onions and saute for 5 minutes until translucent and lightly browned. Add the garlic, thyme and chorizo and cook for an additional 3 minutes, stirring occasionally. Sprinkle in the flour and stir for another 2 minutes.

Add the apple cider and stir while scraping the bottom of the pan to deglaze the pan. Add the cannellini beans, fish stock and Piquant Post Gazpacho Spice then stir. Bring the mixture to a boil then reduce the heat to Med-Low and allow it to simmer for 10 minutes.

Add the clams to the pan, cover and let cook for 3-5 minutes or until the clams open. Pour in the heavy cream, season with salt and stir to mix well.

Turn off the heat and serve with crusty bread.

Alternatives & Substitutions

This recipe for Spanish-style Clam & Chorizo Stew comes together quickly and is jam packed with amazing flavor. It is perfect for entertaining and is a great option as a starter course at dinner parties.
We understand that fish stock might be difficult to find at your local supermarket so feel free to substitute with chicken stock. You can also be adventurous and try making your own homemade fish stock.
If you love themed parties, then try our recipes for Watermelon Gazpacho and Spiced Green Gazpacho for authentic Spanish flair! For a vegan touch, how about our Hearts of Palm Ceviche?
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