A delicious recipe for Smoked Gouda & Spicy Chorizo Baked Clams, featuring a flavorful combination of clams, chorizo, and a cheesy breadcrumb topping.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Baking
Cuisine:Spanish
Diet:Gluten Free
Ingredients
Scale
20–24 fresh littleneck clams, shucked on the half shell (juices reserved)
4 oz Spanish chorizo (or Mexican chorizo), finely diced
1 small shallot, finely minced
1/2 poblano or bell pepper, finely diced
1/4 cup reserved clam juice
5 tbsp unsalted butter
4 cloves garlic, minced
1 cup panko breadcrumbs
1/2 cup shredded smoked Gouda cheese
1/4 cup freshly grated Parmesan cheese
1 tsp smoked paprika
1/4 cup fresh cilantro or parsley, finely chopped
Juice of 1 fresh lime
Fresh lime wedges and grilled crusty bread for serving
Instructions
Preheat oven to 450°F (230°C). Line a baking sheet with rock salt or crushed ice to hold the clams level and retain their juices.
In a skillet over medium heat, render the diced chorizo for 3–4 minutes until crisp. Add shallots and diced poblano pepper, cooking for 2 minutes until softened. Remove from heat and set aside.
Melt butter in a bowl and stir in minced garlic, panko breadcrumbs, smoked Gouda, Parmesan, smoked paprika, cilantro, lime juice, and reserved clam juice until moist.
Spoon crisp chorizo and vegetables over each shucked clam, then top with a mound of the smoked Gouda garlic breadcrumb mixture.
Bake at 450°F for 8–10 minutes until the cheese is melted, bubbly, and the crust is deeply golden brown. Serve hot with fresh lime wedges and grilled bread!
Notes
Ensure clams are fresh and properly cleaned before cooking.
Adjust the amount of chorizo based on your spice preference.
For a vegetarian option, substitute clams with mushrooms and omit chorizo.