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Cook the Book: Almejas con Chorizo

I'm going to let you in on a little secret: Sautéed clams are one of easiest and most rewarding quick meals that you can make. I think that lots of people are under the assumption that clams, mussels, and oysters are best left to the experts. I am certainly not going to ask any of you to start shucking dozens of oysters at home, but clams and mussels are another story. They are inexpensive and infinitely versatile—simply heat up a pan with some sort of fat (olive oil or butter seem to work the best), add some aromatics such as onions, garlic, leeks, scallions, and fresh herbs, and steam with a flavorful liquid, white wine, stock, beer, or vermouth. Serve with a loaf of crusty bread, maybe a salad, and you are finished. Between rinsing and scrubbing, and chopping a few herbs, you are looking at less than 10 or 15 minutes to the table, and impressive to boot.

This recipe for almejas con chorizo from The Barcelona Cookbook by Sasa Mahr-Batuz and Andy Pforzheimer is a classically Spanish version of steamed clams. It's a wonderful summer dinner, especially if you are feeling a bit too warm to turn on the stove. Chop and sear the chorizo, add the garlic, thyme, wine, and clams. The best part about cooking with shellfish is that come equipped with their own timer—when the shells open, they're done.

Win 'The Barcelona Cookbook'

As always with our Cook the Book feature, we have five (5) copies of The Barcelona Cookbook to give away this week.

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