Video: Clams With Salsa Verde and Chorizo

Video: Clams With Salsa Verde and ChorizoAre you scared of clams? Most home cooks are, but you don’t need to be! They’re actually quite simple to cook: steam for 10 minutes, and you’re done. The only thing that you have to remember is if the clam doesn’t open, it’s no good.

So, this week on Foodie Next Door, I’ll show you how to prepare clams with salsa verde and chorizo. Is your mouth watering yet? Mine is!

And remember: There’s a foodie in all of us.


Clams With Salsa Verde and Chorizo


  • 1 ½ to 2 pounds little neck (or manila) clams
  • ¼ cup kosher salt (for soaking clams) and more salt to taste
  • 3 cloves garlic, 2 minced and 1 halved
  • ½ yellow onion, sliced into half moons
  • 1 fennel bulb, cored and sliced
  • ¼ cup crumbled chorizo
  • ½ to 1 tablespoon chili flakes (depending on you spiciness preference)
  • ¾ cup dry white wine
  • 1 loaf crusty bread, such as a boulle loaf or ciabatta

Salsa Verde Ingredients:

  • ¼ cup fresh cilantro
  • ¼ cup fresh basil
  • ½ cup fresh mint
  • ½ cup fresh parsley
  • 1 tablespoon capers
  • Juice from ½ lemon, zest reserved
  • 1 tablespoon lemon zest
  • 3 to 4 tablespoons extra virgin olive oil


  1. Preheat oven to 375 F.
  2. Soak clams in a bowl of water with ¼ cup kosher salt. Make sure water covers clams completely.
  3. Meanwhile, in a sauce pan over medium-high heat, cook chorizo until brown. Add fennel and onion, and sweat until tender. Add garlic and chili flakes, and cook until aromatic
  4. Gently but firmly, rub the clams together in the salt water so that they release any dirt they have inside their shells. Delicately strain the clams out of the water with your hands, shake off, and add to the pan with onions and fennel.
  5. Add white wine to the clams, and cover with a lid to steam. Steam for 5 to 7 minutes.
  6. Meanwhile, make salsa verde. To make it, combine all ingredients in a food processor, and pulse until thick and slightly chunky. Set aside.
  7. Slice bread into large pieces, and drizzle with extra virgin olive oil. Put slices in oven for 6 minutes, flip over, then toast for 4 to 5 more minutes. When the bread is browned and crispy, remove from the oven, and rub with halved garlic clove. Set aside.
  8. Remove lid from the sauce pan. They should have all steamed open. If any are still closed, remove and throw away.
  9. Serve the clams in a wide shallow bowl with some of the broth. Top with a couple spoonfuls of salsa verde and toasted bread.