Baked Clams with Chorizo and Fingerling Potatoes

  • serves 4
Anthony Sedlak
Anthony Sedlak The Main


15 Ratings
Directions for: Baked Clams with Chorizo and Fingerling Potatoes


3 Tbsp olive oil

20 small fingerling potatoes

½ onion, roughly chopped

1 clove garlic, sliced

1 chorizo sausage, cut into 1/4 in thick coins

1 tsp sweet smoked paprika

¼ cup chopped parsley

½ cup white wine

½ cup chicken stock

4 lb(s) cherrystone clams, cleaned and scrubbed


1. Preheat oven to 450. Add olive oil and potatoes to a large, wide, oven-safe pan; toss to coat and season with salt and pepper.

2. Roast in oven until potatoes are three quarters done, about 7-10 minutes.

3. Add onions and sausage and return to oven for another 7-10 minutes, until onions are coloured and sausage is crispy in places.

4. Add clams, white wine and chicken stock to pan and return to oven, roasting for another 13-15 minutes, until clams are open and pan juices are bubbling.

5. To serve, dust over with smoked paprika and parsley.

See more: Bake, Shellfish, Potatoes, Main, Lunch, Dinner, Pork

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