Spanish Stuffed Clams

Ingredients

• 24 fresh clams, scrubbed and cleaned 24 fresh clams, scrubbed and cleaned
• 1/2 cup (120g) Spanish chorizo, finely chopped 1/2 cup (120g) Spanish chorizo, finely chopped
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 245 kcal / 1026 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 18g, 1g
• Protein: 16g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a pan, heat the olive oil over medium heat. Add the minced garlic and chopped chorizo, and sauté until the chorizo is slightly crispy.
3. 3.
   Remove the pan from heat and stir in the breadcrumbs and parsley. Season with salt and pepper to taste.
4. 4.
   Place the cleaned clams on a baking sheet. Spoon the chorizo stuffing mixture onto each clam, pressing it gently to ensure it sticks.
5. 5.
   Bake the stuffed clams in the preheated oven for 10-12 minutes, or until the clams are cooked through and the breadcrumbs are golden brown.
6. 6.
   Serve the Spanish Stuffed Clams hot, garnished with additional parsley if desired.

Treat your ingredients with care...

• Clams — Make sure to scrub and clean the clams thoroughly before using to remove any sand or grit.
• Spanish chorizo — Look for a cured and firm Spanish chorizo for the best flavor. If unavailable, you can substitute with another spicy sausage.

Tips & Tricks

• To ensure the clams open easily, steam them for a few minutes before stuffing.
• For a spicier kick, add a pinch of smoked paprika to the stuffing mixture.
• Serve the Spanish Stuffed Clams with a squeeze of fresh lemon juice for a burst of acidity.

Serving advice

Serve the Spanish Stuffed Clams as an appetizer or part of a tapas spread. They pair well with a crisp white wine or a refreshing Spanish sangria.

Presentation advice

Arrange the stuffed clams on a platter, garnished with fresh parsley and lemon wedges for an attractive presentation. Serve them hot to showcase their golden brown crust.