Clams and Chorizo Rice Recipe

Introduction

This vibrant Clams and Chorizo Rice combines the smoky spice of chorizo with tender clams and juicy tomatoes for a flavorful one-pot meal. Fragrant jasmine rice soaks up a savory broth that brings every bite to life. It’s an easy dish that feels both comforting and special.

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• Salt
• 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 half of the cherry tomatoes in half.
2. Step 2: Add all the halved and remaining whole cherry tomatoes along with the chopped chorizo to the skillet. Cook until the tomatoes begin to soften and blister in spots, about 4 minutes. Stir in the jasmine rice and cook, stirring frequently, for another minute.
3. Step 3: Pour in the chicken broth and the reserved clam brine. Bring the mixture to a simmer. Reduce heat to medium-low and evenly sprinkle the clams over the top. Cover and cook for 15 minutes, adjusting heat to maintain a gentle simmer and prevent scorching, until the rice is just tender and most liquid is absorbed.
4. Step 4: Remove the skillet from heat. Season with additional salt if needed and stir in the cilantro leaves. Serve immediately, garnished with extra cilantro and lemon wedges for squeezing over the top.

Tips & Variations

• Use homemade or low-sodium chicken broth to control salt levels and deepen flavor.
• For a spicier kick, add a pinch of smoked paprika or chili flakes along with the chorizo.
• Swap jasmine rice for arborio if you prefer a creamier texture, cooking time may vary.
• If fresh cilantro isn’t available, parsley is a suitable alternative for garnish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth or water to prevent drying out. This dish is best enjoyed fresh but reheats well if covered and stirred occasionally.

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 at the end of cooking to avoid overcooking. Reserve some of the steaming liquid to substitute for clam brine in the recipe.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth and chorizo, which are generally gluten-free but it’s wise to check the labels.

Clams and Chorizo Rice Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 121 reviews

A flavorful and comforting one-pot dish combining tender jasmine rice with juicy cherry tomatoes, savory dried chorizo, and briny clams, all simmered together to create a vibrant and satisfying meal perfect for any occasion.

• Author: Maya
• 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

Main 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. Sauté the onions: In a large (12-inch), heavy-bottomed skillet or pot, heat olive oil over medium heat. Add the finely chopped yellow onion and ¾ teaspoon salt. Cook, stirring frequently until the onion is soft and translucent, about 6 minutes. While the onion cooks, slice half of the cherry tomatoes in half.
2. Add tomatoes and chorizo: Add the halved and whole cherry tomatoes along with the chopped dried chorizo to the skillet. Cook, stirring occasionally, until the tomatoes begin to soften and blister in spots, approximately 4 minutes.
3. Incorporate the rice and liquids: Stir in the jasmine rice and cook for about 1 minute, stirring frequently to coat the rice well. Then, add the chicken broth and reserved clam brine. Bring the mixture to a gentle simmer.
4. Simmer with clams: Reduce the heat to medium-low. Evenly distribute the whole clams over the top of the rice. Cover the skillet or pot and cook for 15 minutes, adjusting the heat as necessary to maintain a gentle simmer without scorching. The rice should be tender and most of the liquid absorbed.
5. Finish and serve: Remove the skillet from heat. Season with additional salt to taste and stir in 1 cup of fresh cilantro leaves. Serve immediately, garnished with extra cilantro and lemon wedges for squeezing over the dish.

Notes

• Use a heavy-bottomed skillet or pot to prevent scorching and ensure even cooking.
• Adjust the salt carefully since clam brine and chorizo contribute salty flavors.
• For a vegetarian option, substitute chorizo with smoked paprika and extra vegetables, and use vegetable broth instead of chicken broth.
• Jasmine rice works best in this recipe for its aromatic and fluffy qualities; avoid short-grain rice.
• Gently simmering is crucial to avoid burning the rice and to cook the clams perfectly.
• Serve with fresh lemon wedges to brighten the flavors just before eating.

Keywords: clams, chorizo, rice, one-pot meal, seafood, Spanish dish, easy dinner