My daughter loves chocolate chip pancakes and I love banana pancakes, so we created this delicious dish to satisfy both of our cravings! Serve with whipped cream, sliced bananas, powdered sugar, butter pecan or maple syrup, and a dollop of soft butter.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 main course portions |
Ingredients
- 1 tablespoon olive oil
- ½ cup finely diced onions
- 3 ounces Spanish chorizo sausage, quartered lengthwise, cut into1/4-inch pieces
- 4 cloves garlic, minced
- 1 ½ cups white wine
- 3 pounds littleneck clams, scrubbed and rinsed
- ⅓ cup chopped Italian parsley
- 2 tablespoons butter
Instructions
- Heat olive oil in a large pot over medium heat. Add onions; cook and stir until onions start to turn translucent, 3 to 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour in wine, increase the heat to high, and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes, shaking the pot occasionally by holding the pot handles with potholders or a kitchen towel. It’s best not to open the lid and stir.
- When clams have opened, remove from the heat. Stir in parsley and butter.
- Serve clams and liquid in heated bowls.
- You can really adapt this recipe to your taste. Try cilantro instead of parsley, leeks instead of onions, and mussels instead of clams — just to name a few.
Nutrition Facts
| Calories | 986 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 292 mg |
| Dietary Fiber | 1 g |
| Protein | 94 g |
| Saturated Fat | 13 g |
| Sodium | 853 mg |
| Sugars | 4 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
SO good. Definitely restaurant quality and the boyfriend loved it as well. Easy and fast too!
Great recipe. I served it with garlic Texas toast.
I’ve been searching for a good steamed clam recipe since having the best ones ever at a restaurant in Florida. Chef John’s recipe isn’t the same as those but it’s still dang tasty! I added a little worcestershire sauce as another reviewer suggested and used leeks instead of onions as it was put in the Cook’s Notes. I will be making these again for sure! I think I may add some diced tomatoes next time as they were in the dish we had in Florida. You can’t go wrong with this recipe! (Also I second Chef John’s comment to make sure you have plenty of toasted bread to soak up the broth!)
just great, instead of white wine i used sweet vermouth. My wife rated this 4 Star restaurant quality heated some course bread for sopping the broth.
This was very easy to make and highly delicious! My only suggestion would be to get a nice crusty bread to dip in the leftover broth.
Great recipe, easy to make. Followed Chef John’s recipe as is. It took my little neck clams about 11 min. to cook/open. Served with grilled bread cut to 3/4″ thick. Winner winner!!
Wonderful, I only had hot Italian sausage and beautiful Manila large clams. Added a little lemon pepper and dried red peppers. Nice balance. Try it and put your own twist to it. Drank more of the white wine along with it. Cheers
Delicious way to serve fresh steamed clams. I used large Cherry Stone clams, chorizo (without the skin) and minced garlic. It was fabulous! Made it again the next day for a friend, only the cherry stone clams were medium size. I’ll definitely keep this recipe in my kitchen!
This is a very easy, super delicious recipe from Chef John. There was an abundance of clams and broth. A large meal for two. I made it exactly as written, but I may make a couple of revisions next time. First, I felt it lacked some “brightness,” so I’ll add a touch of vinegar or lemon to the broth. The other thing is that I may buy uncooked chorizo, then cook and drain it before adding it. Not sure about that because the smoked chorizo I bought came out nicely in the dish. This was a great dish, and easy to clean up afterwards.
Chef John recipes continue to be my ‘go to’ when wanting to impress.
AH-MAZIING and ohhh, so easy!! My local grocery store didn’t have any clams so I used mussels instead. I also added a bit of chopped celery, a touch of cilantro and Worcheshire sauce. And salt. O-M-G good!
This turned out to be outstanding. I did not have any Chorizo so I used Andouille sausage instead and it came out better than any clam dish I ever had. I added no salt to this dish.
I made it! But yes I tweaked the recipe a bit, I used fresh mussels instead of clams, I added a quarter cup of diced carrots with the onion and a can of diced tomatoes with the garlic… DELICIOUS!!! YAYYY making a staple!
Wicked good me and my fiancé loved them!!!
It was delicious. I made it with mussels and will be making it many more times. Good chorizo makes everything taste better!!
Used mussels. Simple and full of flavor.
Great and very easy. I’m going to try to add a little spice next time.