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Clam & chorizo Diablo


  • Heat a little oil in a wok (or heavy-bottomed non-stick pan) and gently sauté the fennel, red capsicum, red onion, chillies and garlic until softish, stirring now and again.
  • Add the chorizo, stir well and briefly cook.
  • Then add the wine with ½ cup stock, the chilli paste, cherry tomatoes and seasonings. Stir and cook down to reduce the wine.
  • Add the parsley and clams. Toss, cover and cook, removing the clams as they open and discarding any that don't.
  • When ready, transfer the clam mixture to a large bowl (or individual bowls) and serve with good crusty bread and a simple green salad on the side.


  • olive oil
  • 1 heaped cup very finely sliced fennel
  • 1 heaped cup very finely sliced red capsicum
  • ½ red onion, chopped
  • 2 small red chillies, seeded & finely chopped
  • 2 garlic cloves, crushed
  • 1 chorizo (or any well flavoured dry sausage), finely chopped
  • ½ cup dry white wine
  • 1 cup fish stock
  • 1 heaped tspn chilli paste
  • 6 large cherry tomatoes, quartered
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley
  • 1-1½ kg clams

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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