• 3-4 pounds steamer (soft-shelled) clams
  • 1 cup water
  • 8 TBSPs or 1 stick butter unsalted
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 3-4 sprigs of fresh thyme
  • 1 bay leaf
  • 1 pound Yukon gold potatoes peeled and diced into small cubes
  • 3 cups steamer clam broth
  • 1 cup raw whole milk or half and half


  • Fresh lemon juice (recommended)
  • Salt and pepper
  • Fresh parsley, chopped
  • Fresh chives, chopped
  • Crackers of your choice
  • Tabasco or hot sauce of your choice
  • Seafood seasoning


  1. Heat olive oil in a small saucepan over medium heat just until warm. Stir in garlic. Remove from heat, and let stand 15 minutes.
  2. Combine saffron and sherry in a small bowl.
  3. Heat vegetable oil in a large Dutch oven over medium-high heat. Add chorizo, and cook 4 minutes or until browned on all sides. Transfer chorizo to a plate.
  4. Add onion, 1 teaspoon salt, and paprika to Dutch oven. Sauté 5 minutes or until softened but not browned. Stir in sherry mixture, clam juice, and next 4 ingredients. Bring to a boil, reduce heat, and simmer, covered, 20 minutes or until potatoes are tender.
  5. Brush baguette slices with garlic oil, and sprinkle with remaining 1⁄4 teaspoon salt. Bake at 400° for 10 minutes or until golden.
  6. Stir clams into stew, cover, and simmer 5 to 6 minutes or until clams are fully opened. (Discard any that do not.) Stir in chorizo and orange zest. Cook until thoroughly heated. Serve with garlic toast.

(Sourced from Fearless Eating)

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