I have had the immense pleasure of staying at a friend’s villa in Spain this week. The weather has been beautiful, the peaches ripe, and the cerveza blissfully ice cold.

Though dinner has been delicious every night we’ve been here, tonight was something else. Below is my recipe for spicy clams with sherry and chorizo. I hope you like it.



1 kg small clams

1/2 c chorizo, chopped

Olive oil

1 tomato, seeded and diced

1/4 c finely chopped onion

3 garlic cloves, minced

1 small dried red chili, chopped

1/4 c dry white wine

1/4 c Tio Pepe sherry

Chopped parsley

Method: Wash your clams and set them aside. In a large pot, cook the chorizo. When it is done, remove it with a slotted spoon and set it aside. Add a tablespoon of olive oil to the chorizo dripping then sauté the onion, garlic, chili, and tomato in it. When the onions are transluscent, gently add the clams. Stir to mix. Add the sherry and white wine then cover the pot with a lid. Cook on medium heat until the clams open. Throw away any that don’t. Stir in the chorizo and top with parsley. Be sure to serve this with your favorite bread to mop up the broth.






6 thoughts on “Almejas

  1. Love, love, love this! Pork and clams go so very well together. I only wish we could get clams like these on this side of The Pond. That’s why I make a point of having at least one pasta with clams dish whenever I come across. I will next time, too. 🙂

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