Description
A hearty and flavorful Chorizo & Clam Bone Broth Stew combining spicy chorizo, tender clams, and nutrient-rich bone broth with vegetables for a comforting and savory meal.
Ingredients
Scale
Meat and Seafood
- 1 pound chorizo, diced
- 2 cups chopped clams, fresh or canned
Vegetables
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids and Broth
- 4 cups bone broth
Spices and Seasonings
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
Oils and Garnish
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the oil: In a large pot, heat the olive oil over medium heat to prepare for cooking the chorizo and vegetables.
- Cook chorizo: Add the diced chorizo to the pot and cook until it is browned, releasing its flavorful oils.
- Sauté vegetables: Add the chopped onions, minced garlic, diced carrots, celery, and potatoes to the pot, sautéing until the vegetables are tender and aromatic.
- Add spices: Stir in the smoked paprika and cayenne pepper, evenly coating the vegetables and chorizo.
- Add liquids: Pour in the bone broth and clam juice (from the clams if canned), then bring the mixture to a gentle simmer.
- Add clams and simmer: Combine the chopped clams into the pot and allow the stew to simmer for an additional 10 minutes, letting the flavors meld.
- Season: Taste and adjust seasoning with salt and pepper as desired.
- Garnish and serve: Sprinkle with fresh chopped parsley before serving hot to add freshness and color.
Notes
- You can use fresh or canned clams depending on availability.
- Adjust cayenne pepper quantity to control the spiciness of the stew.
- Bone broth adds a nutritious depth of flavor but can be substituted with a seafood broth for variation.
- This stew pairs well with crusty bread or over rice for a complete meal.
