Clams and Chorizo Rice Recipe

Introduction

This Clams and Chorizo Rice is a flavorful, one-pot dish that combines the smoky richness of chorizo with tender clams and fragrant jasmine rice. It’s a comforting meal perfect for a cozy night in, bringing a touch of the sea and a hint of spice to your dinner table.

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. 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 about half of the cherry tomatoes in half.
2. Step 2: Add both the halved and whole tomatoes along with the chopped chorizo to the skillet. Cook until the tomatoes soften and begin to 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 reserved clam brine, then bring the mixture to a simmer. Reduce the heat to medium-low, evenly sprinkle the clams over the top, cover the skillet, and let it cook gently for 15 minutes. Adjust heat as necessary to maintain a gentle simmer without scorching, until the rice is tender and most of the liquid is absorbed.
4. Step 4: Remove the skillet from heat. Season the rice to taste with salt and stir in the cilantro leaves. Serve immediately with lemon wedges and extra cilantro sprinkled over the top.

Tips & Variations

• For a spicier kick, add a pinch of red pepper flakes when cooking the onions.
• Swap jasmine rice for bomba or arborio rice if you prefer a more risotto-like texture.
• If fresh clams are available, use about 1 pound of fresh clams steamed and removed from shells instead of canned for a fresher taste.
• Add a splash of white wine when cooking the tomatoes and chorizo to deepen the flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat, adding a splash of broth or water to loosen the rice as needed. This dish is best enjoyed fresh but can be warmed carefully without losing much flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sausage instead of chorizo?

Yes, you can substitute chorizo with other flavorful sausages like Andouille or spicy Italian sausage. Just be sure to adjust cooking times if the sausage is raw.

Is it necessary to use clam brine in the recipe?

The clam brine adds a subtle seafood flavor that complements the dish. If you don’t have brine, you can substitute with a splash of seafood stock or omit it entirely, though the depth of flavor may be slightly lessened.

Clams and Chorizo Rice Recipe

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★★★★★

4.7 from 87 reviews

A vibrant and flavorful one-pot dish combining tender clams, spicy chorizo, and juicy cherry tomatoes with fragrant jasmine rice. This Clams and Chorizo Rice recipe is a perfect balance of savory seafood and smoky sausage, simmered together to create a comforting, aromatic meal that’s quick to prepare and full of Mediterranean-inspired flavors.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

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. Prepare the aromatics and onions: In a large (12-inch), heavy-bottomed skillet or pot, heat the olive oil over medium heat. Add the finely chopped onion along with ¾ teaspoon of salt. Cook the onion, stirring frequently, until it becomes soft and translucent, approximately 6 minutes. While the onion cooks, slice about half of the cherry tomatoes in half.
2. Cook the tomatoes and chorizo: Add both the halved and remaining whole cherry tomatoes to the skillet, along with the chopped dried chorizo. Cook the mixture until the tomatoes start to soften and show blistered spots, about 4 minutes, stirring occasionally to meld the flavors and slightly reduce the tomatoes.
3. Add rice and liquids: Stir in the jasmine rice to the skillet, cooking and stirring frequently for an additional minute to lightly toast the grains. Pour in the chicken broth and the reserved clam brine. Bring the mixture to a gentle simmer over medium heat.
4. Simmer with clams: Reduce the heat to medium-low and evenly distribute the whole clams over the rice mixture. Cover the skillet and cook for 15 minutes, maintaining a gentle simmer. Adjust the heat as necessary to avoid burning the rice, until the rice is tender and most of the liquid is absorbed.
5. Finish and serve: Remove the skillet from heat. Taste and adjust seasoning with salt if needed. Stir in the fresh cilantro leaves. Serve hot immediately, garnished with extra cilantro and lemon wedges on the side to squeeze over the dish for a bright finish.

Notes

• Use a heavy-bottomed skillet or pot to prevent scorching during simmering.
• Slicing half the cherry tomatoes helps add texture variation and visual appeal.
• If chicken broth is not available, vegetable broth can be used for a lighter flavor.
• The clam brine enhances the seafood flavor, so do not discard it.
• Adding fresh cilantro at the end preserves its bright herbal aroma.
• This dish is best served immediately to enjoy optimal texture and flavor.

Keywords: Clams and Chorizo Rice, seafood rice, one-pot meals, chorizo recipes, easy dinner, Mediterranean rice dish, tomato rice, savory seafood, spicy sausage rice