🥘 Clams and Chorizo Sausage in a Cream Sauce – A Flavor-Packed One-Pot Dish

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Introduction

When you think about comfort food, you might not immediately imagine clams. But pair those briny little gems of the sea with smoky chorizo sausage, swirl everything in a luxurious cream sauce, and suddenly you’ve got a dish that feels indulgent, rustic, and downright irresistible.

Clams and Chorizo Sausage in a Cream Sauce is one of those recipes that brings the best of land and sea together. The clams lend a fresh, salty punch, while the chorizo adds spice and depth. The cream ties everything into a silky, spoon-worthy sauce that’s begging to be sopped up with a hunk of crusty bread.

I first discovered this combo at a seaside restaurant in Portugal, where clams and sausage are practically a way of life. The smell of garlic, paprika, and simmering wine drifted from the kitchen, and when the dish landed on the table, I was hooked. Since then, I’ve recreated my own version at home—tweaked for weeknight cooking but still elegant enough to serve when you’re entertaining.

So whether you’re planning a cozy date night or a dinner party to impress, this dish will definitely earn you some compliments. And the best part? It all comes together in one pot, in under 40 minutes.

Ingredients

Here’s what you’ll need for Clams and Chorizo Sausage in a Cream Sauce:

  • 2 pounds fresh clams – scrubbed and rinsed well
  • 8 ounces chorizo sausage – sliced or crumbled (Spanish or Portuguese style)
  • 2 tablespoons olive oil
  • 4 cloves garlic – minced
  • 1 small onion – finely chopped
  • 1 cup dry white wine – such as Sauvignon Blanc or Pinot Grigio
  • 1 cup heavy cream – for that silky sauce
  • 1 tablespoon tomato paste – adds richness and color
  • 1 teaspoon smoked paprika – enhances the smoky sausage flavor
  • ½ teaspoon crushed red pepper flakes (optional) – for heat
  • Salt and black pepper – to taste
  • Fresh parsley – chopped, for garnish
  • Crusty bread or pasta – for serving

Substitution Ideas

  • Dairy-free version: Swap heavy cream for coconut cream or cashew cream.
  • Lighter version: Use half-and-half instead of cream.
  • No clams? Mussels work beautifully.
  • Gluten-free option: Serve over rice, quinoa, or gluten-free pasta.
  • Vegetarian swap: Use plant-based chorizo and mushrooms instead of clams.

Step-by-Step Instructions

Making Clams and Chorizo Sausage in a Cream Sauce is easier than you think!

Step 1: Prep the clams

  • Place clams in a large bowl of cold water with a tablespoon of salt. Let them sit for 20 minutes to purge any sand. Rinse well before cooking.

Step 2: Cook the chorizo

  • Heat olive oil in a large Dutch oven or heavy skillet over medium heat.
  • Add chorizo and cook until browned and slightly crispy, about 5 minutes. Remove with a slotted spoon and set aside.

Step 3: Build the flavor base

  • In the same pot, add onion and cook until softened (about 3 minutes).
  • Stir in garlic, tomato paste, paprika, and red pepper flakes. Cook for 1–2 minutes until fragrant.

Step 4: Deglaze and steam the clams

  • Pour in the white wine, scraping up any browned bits from the pan.
  • Add the clams, cover, and steam for 5–7 minutes until they open. Discard any that don’t open.

Step 5: Finish the sauce

  • Reduce heat to low. Stir in heavy cream and return the chorizo to the pot.
  • Simmer gently for 2–3 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper.

Step 6: Garnish and serve

  • Sprinkle with fresh parsley and serve hot with crusty bread or over pasta.

Extra Tips

Nutritional Information (per serving, approx.)

According to Orsara Recipes:

  • Calories: 580
  • Protein: 32g
  • Carbohydrates: 20g
  • Fat: 40g
  • Fiber: 3g

FAQ Section

Q: How long does it take to make Clams and Chorizo Sausage in a Cream Sauce?
A: About 35–40 minutes from start to finish, including prep.

Q: Can I substitute the chorizo?
A: Yes! Andouille sausage, Italian sausage, or even turkey sausage works. Just keep the seasoning balanced.

Q: Can I freeze this dish?
A: It’s not ideal—clams don’t freeze well once cooked. If you want to prep ahead, freeze the sauce without the clams, then add fresh clams when reheating.

Conclusion

There’s something magical about combining the bold smokiness of sausage with the delicate brininess of shellfish, and Clams and Chorizo Sausage in a Cream Sauce is proof of that magic. It’s rich, comforting, and just a little luxurious—yet surprisingly simple to make at home.

So next time you want to treat yourself (or seriously impress guests), skip the takeout and whip up this one-pot wonder. Don’t forget plenty of bread for dipping—you won’t want to waste a drop of that creamy sauce.

If you try this recipe, I’d love to hear about it! Drop a comment below, share your photos, and let’s spread the love for this unbeatable combo of clams, chorizo, and cream.