If you’re craving a hearty, soulful dish that bursts with bold flavors and nourishing goodness, this Chorizo & Clam Bone Broth Stew Recipe is exactly what you need. It masterfully marries the smoky warmth of chorizo with the briny sweetness of clams, all simmered in a rich, nutrient-packed bone broth. Every spoonful delivers a comforting blend of textures—from tender root vegetables to tender morsels of seafood—making it perfect for cozy dinners or impressing friends with a dish that feels both rustic and refined.
Ingredients You’ll Need
The beauty of this stew lies in its straightforward ingredients, each carefully chosen to add layers of flavor, heartiness, and color. From the spicy kick of chorizo to the subtle mineral depth of bone broth, these staples work together to create an unforgettable stew.
- 1 pound chorizo, diced: Provides a smoky, spicy base that infuses the stew with rich flavor.
- 2 cups chopped clams, fresh or canned: Adds a briny sweetness that balances the chorizo’s heat perfectly.
- 4 cups bone broth: The soul of the stew, delivering deep, nourishing flavor and a silky texture.
- 1 cup diced potatoes: Gives heartiness and a creamy bite after slow cooking.
- 1 cup diced carrots: Introduces a touch of natural sweetness and color.
- 1 cup diced celery: Adds a subtle crunch and aromatic background.
- 1 onion, chopped: Essential for building savory depth from the start.
- 3 cloves garlic, minced: Brings a fragrant, slightly spicy note that complements the chorizo.
- 2 teaspoons smoked paprika: Elevates the smoky profile and adds warm color.
- 1 teaspoon cayenne pepper: Gives just the right amount of heat without overpowering.
- Salt and pepper to taste: To fine-tune and enhance all the other flavors.
- 2 tablespoons olive oil: Used for sautéing and adding a luscious mouthfeel.
- 2 tablespoons fresh parsley, chopped: For a fresh, bright finish just before serving.
How to Make Chorizo & Clam Bone Broth Stew Recipe
Step 1: Sizzling the Chorizo
Start by heating the olive oil in a large pot over medium heat. Once the oil shimmers, add the diced chorizo and cook it until beautifully browned and fragrant. This step is crucial because it releases the chorizo’s smoky oils, forming the flavorful foundation for your stew.
Step 2: Building the Vegetable Base
Next, toss in the chopped onion, minced garlic, diced carrots, celery, and potatoes. Sauté everything together until the vegetables soften and become tender, usually around 7-10 minutes. This creates a hearty texture and allows the vegetables to soak up that delicious chorizo flavor.
Step 3: Adding the Spices
Sprinkle in the smoked paprika and cayenne pepper. Stir well to coat your veggies and chorizo in those warm, smoky spices, enhancing the stew’s complexity with subtle heat and earthy depth.
Step 4: Pour in the Liquid
Pour in the bone broth along with any clam juice you might have. Bring the mixture to a gentle simmer. The bone broth enriches the stew with minerals and gelatin, making it deeply satisfying and nourishing.
Step 5: Simmering with Clams
Add the chopped clams, cover the pot, and let everything simmer for about 10 minutes. This allows the clams to cook through and release their sweet sea flavors, perfectly balancing the chorizo’s robust spice.
Step 6: Final Seasoning
Season the stew with salt and pepper to taste. Don’t be shy with the seasoning here—it brings all the components into harmony and highlights their individual characteristics.
Step 7: Garnishing to Finish
Just before serving, sprinkle generously with freshly chopped parsley. This adds a burst of color and a hint of freshness that lifts the whole dish beautifully.
How to Serve Chorizo & Clam Bone Broth Stew Recipe
Garnishes
Fresh parsley is classic, but feel free to add a squeeze of lemon for brightness or a sprinkle of chili flakes if you crave extra spice. A drizzle of good-quality olive oil at the end can also add a lovely silkiness.
Side Dishes
This stew pairs wonderfully with crusty bread to mop up every last drop, or a simple green salad to balance the bold flavors. For something heartier, creamy polenta or garlic mashed potatoes make fantastic companions.
Creative Ways to Present
Serve the stew in rustic bowls or hollowed-out bread bowls for an inviting, cozy presentation. Garnish with edible flowers or microgreens for a touch of elegance when entertaining guests.
Make Ahead and Storage
Storing Leftovers
This stew keeps beautifully in the fridge for up to 3 days. Simply cool it down completely before transferring to an airtight container. The flavors often become more pronounced after resting overnight, making leftovers even better.
Freezing
If you want to keep the stew longer, freeze it in portions using freezer-safe containers or zip-top bags. Be sure to leave some headspace, as the liquid will expand when frozen. It’s perfect for quick future meals on busy days.
Reheating
For best results, thaw frozen stew in the refrigerator overnight. Reheat gently on the stove over medium-low heat, stirring occasionally until heated through. Avoid boiling, which can toughen the clams and alter the texture.
FAQs
Can I use canned clams instead of fresh clams?
Absolutely! Canned clams work wonderfully in this stew and save prep time. Just be mindful of the added saline and adjust salt accordingly.
Is this recipe spicy?
The recipe has a nice level of warmth from the smoked paprika and cayenne pepper, but it’s not overpowering. You can always adjust the cayenne to suit your preferred spice level.
What if I don’t have bone broth?
If bone broth isn’t available, a good-quality chicken or vegetable broth can be used, though bone broth adds extra richness and nutrients that really elevate the stew.
Can I make this stew vegetarian?
This particular Chorizo & Clam Bone Broth Stew Recipe is centered around meat and seafood flavors. However, for a vegetarian twist, substitute chorizo and clams with smoked tofu or mushrooms and a vegetable broth base.
How do I know when the stew is done?
The stew is ready once the vegetables are tender, the chorizo nicely browned, and the clams cooked through, usually about 40-45 minutes total. The flavors should feel balanced and rich.
Final Thoughts
This Chorizo & Clam Bone Broth Stew Recipe has quickly become one of my favorite go-to meals for cozy nights or casual get-togethers. It’s flavorful, nourishing, and surprisingly easy to make, delivering a perfect balance of smoky, spicy, and briny notes in every bowl. Give it a try—you’ll find it’s the kind of dish that warms your heart and satisfies your soul every time.
Print
Chorizo & Clam Bone Broth Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Spanish
Description
A hearty and flavorful Chorizo & Clam Bone Broth Stew that combines the smoky spiciness of chorizo with tender clams in a nutritious bone broth base. Enhanced with fresh vegetables and aromatic spices, this stew is perfect for a comforting meal.
Ingredients
Protein
- 1 pound chorizo, diced
- 2 cups chopped clams, fresh or canned
Broth and Liquids
- 4 cups bone broth
- Clam juice (from canned clams or fresh clams as available)
Vegetables
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 onion, chopped
- 3 cloves garlic, minced
Spices and Herbs
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Oils
- 2 tablespoons olive oil
Instructions
- Heat the Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat to prepare for sautéing the chorizo and vegetables.
- Cook the Chorizo: Add the diced chorizo to the heated pot and cook until browned and slightly crispy, releasing its flavorful oils.
- Sauté Vegetables: Add chopped onion, minced garlic, diced carrots, celery, and potatoes to the pot with the chorizo. Cook while stirring occasionally until the vegetables soften and become tender.
- Add Spices: Stir in 2 teaspoons of smoked paprika and 1 teaspoon of cayenne pepper to infuse the stew with a smoky and spicy aroma.
- Add Broth and Clam Juice: Pour in the bone broth along with the clam juice from the clams, and bring the mixture to a gentle simmer.
- Simmer with Clams: Add the chopped clams to the pot and let the stew simmer for another 10 minutes to blend the flavors and cook the clams through.
- Season: Taste the stew and adjust with salt and pepper according to your preference.
- Garnish and Serve: Sprinkle freshly chopped parsley over the stew before serving to add a fresh, herbal finish.
Notes
- Using fresh clams enhances the flavor, but canned clams work well for convenience.
- If you prefer a milder stew, reduce the cayenne pepper to ½ teaspoon.
- Bone broth can be homemade or store-bought; both options are suitable for this recipe.
- This stew can be served with crusty bread or over rice for a complete meal.
- Adjust thickness by simmering longer for a thicker stew or adding more broth for a soupier consistency.
