Clams with Chorizo and Grilled Corn
This easy recipe for clams with chorizo and corn is the ultimate summer appetizer or light dinner. Tender steamed clams are paired with smoky grilled corn, spicy Spanish chorizo, and a buttery white wine sauce, then topped with fresh cilantro for a vibrant finish.
We eat clams almost weekly in the summer since they’re so prevalent where we live. I’m always looking for new and different ways to prepare them, and this is one of my favorites.
The spicy chorizo, salty clams and sweet corn go together so well. It’s a delicious combo of flavors and textures that's one of my favorite summer meals!
Want more of my favorite clam recipes? Try this cozy and creamy New England clam chowder recipe, these flavorful Italian clams oreganata or a classic and comforting bowl of linguine alle vongole.
Why This Recipe Works
- Combines sweet, salty and spicy flavors in a perfectly balanced bite.
- Grilled fresh corn adds irresistible smoky-sweet flavor and texture.
- Spanish chorizo adds a garlicky and spicy punch without the need for extra seasoning.
- It comes together quickly and is ideal for casual summer entertaining!
Ingredient Notes
Clams - Use fresh little neck clams or cockles, and be sure to scrub them well to remove all grit. Soaking them in cold salty water beforehand helps purge any sand to ensure a clean bite.
Spanish chorizo - There are so many different types of chorizo out there, and it can definitely be confusing. I use Spanish cured chorizo in this recipe, which is dry and firm like a hard salami. It's very different from Mexican chorizo and other Latin American varieties, which are more like fresh sausage. I prefer the chewy, meaty texture and garlicky smoked paprika flavor of Spanish chorizo, but both types can work in a pinch, so use what you can find. If Spanish chorizo isn’t available, substitute with soppressata and add a touch of smoked paprika. For more options, check out my post on Italian cured meats.
Fresh corn - Fresh, in-season corn is key. Grilling it first brings out its natural sweetness and adds a smoky layer that complements the briny clams and meaty chorizo. Avoid using frozen or canned corn if possible.
Unsalted butter - The saltiness from the clams and chorizo is more than enough, so make sure you use unsalted butter. It also needs to be cold when added to the sauce so it emulsifies properly without breaking.
White wine - A dry white wine like Sauvignon Blanc, Pinot Grigio, or even dry vermouth works best. It helps deglaze the pan and brings acidity to balance the richness of the sauce.
Cilantro - A handful of chopped cilantro at the end adds a burst of brightness and herbal freshness that ties the whole dish together. If you don't like cilantro, substitute basil, parsley or scallions.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Grill or grill pan
- Large sauté pan with lid
- Chef’s knife
- Tongs
- Mixing bowl
Step by Step Instructions
- Heat olive oil in a large, deep sauté pan over medium-high heat and add in the chorizo. Cook, stirring often, until it renders out its fat and begins to crisp.
- Add the shallots and cook for about 1 minute until softened.
- Deglaze the pan with white wine, then add the clams. Toss to coat, cover, and cook for 5-8 minutes until most clams open.
Pro Tip: Always discard any clams that don’t open after cooking, but give them plenty of time to be sure!
- Remove opened clams to a serving dish. Add the grilled corn to the pan, stir, and turn off the heat.
- Stir in the cold butter, one piece at a time, until melted and emulsified. Pour the sauce over the clams, top with cilantro, and serve immediately.
Tips for Success
- Remove clams from the pot as soon as they open to avoid overcooking.
- Be sure to clean clams thoroughly to prevent grit in your dish.
- Use cold, unsalted butter to keep the sauce from breaking and becoming too salty.
- Grill the corn in advance for the best texture and flavor and avoid using canned corn, which is bland and can't be grilled.
Variations
- Swap chorizo for soppressata or another cured salami.
- Try parsley or basil in place of cilantro for a different flavor.
- Use mussels if clams aren't available.
- Add a pinch of red pepper flakes for even more heat.
- Stir in cherry tomatoes during the last minute of cooking for extra sweetness and color.
Serving Suggestions
These clams are perfect on their own, but even better with something to soak up all that buttery, briny sauce. Try them with a fluffy slice of homemade focaccia or a rustic piece of grilled pan con tomate.
Round out the meal with a refreshing and colorful heirloom tomato salad, a cool and juicy cucumber melon salad or this simple, crisp shaved zucchini salad. They all bring brightness and balance to the rich, savory clams.
How to Store and Reheat
This dish is best enjoyed immediately after cooking. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a pan over medium heat just until warmed through. Avoid microwaving, as it can make the clams rubbery.
FAQ
Fresh clams are highly recommended for this recipe. Frozen clams may not open properly and can become tough when steamed.
You can substitute fish or clam broth, or even water with a splash of vinegar or lemon juice, though wine adds the best flavor.
Grilling adds the most flavor, but you can sauté fresh kernels in a pan or roast them in a hot oven as an alternative.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Clams with Chorizo and Grilled Corn
Ingredients
- 1 teaspoon olive oil
- 3 ounces Spanish chorizo diced
- 1 shallot minced
- ½ cup dry white wine
- 25 littleneck clams or cockles, cleaned
- 1 ½ cups charred corn grilled corn that's been removed from the cob (from about 1-2 ears)
- 4 tablespoons unsalted butter cold
- ⅓ cup fresh cilantro roughly chopped
Instructions
- Heat the olive oil in a large, deep sauté pan over medium-high heat and add in the chorizo. Cook, stirring continuously, until it renders out it's fat and begins to crisp up.
- Add in the shallots and cook for about 1 minute, until they've softened.
- Deglaze the pan with white wine, and add in the clams. Toss to coat, then cover the pan and let cook for about 5-8 minutes, until the clams start to open up.
- Remove opened clams to a serving dish, and discard any that don't open (but give them a minute! some just take longer). Add the corn to the pan, stir it around, then turn off the heat.
- Add the butter one piece at a time, stirring constantly, until it's all melted. Pour the sauce over the clams and top with cilantro. Serve immediately.
Notes
- Remove clams from the pot as soon as they open to avoid overcooking.
- Be sure to clean clams thoroughly to prevent grit in your dish.
- Use cold, unsalted butter to keep the sauce from breaking and becoming too salty.
- Grill the corn in advance for the best texture and flavor, avoid using canned corn.
Nutrition
This post may contain affiliate links.
