Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 3 ounces dried chorizo, sliced

  3. 1/4 inch thick

  4. 1/2 cup finely chopped onion

  5. 3 garlic cloves, minced

  6. 1 1/4 cups Arborio rice

  7. 1/4 cup dry white wine

  8. 1 1/2 cups chicken stock

  9. 3/4 cup water

  10. 12 littleneck clams, scrubbed well

Instructions Jump to Ingredients ↑

  1. Photo: Johnny Miller Preheat oven to 400 degrees. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chorizo, stirring often, until edges are browned, about 2 minutes. Stir in onion and garlic. Cook until translucent, about 3 minutes.

  2. Stir in rice to coat, then wine. Bring to a boil. Cook until skillet is almost dry. Add stock and water. Bring to a boil.

  3. Transfer skillet to oven. Bake for 10 minutes. Add clams. Bake until clams open and rice absorbs all the liquid, about 10 minutes. Let stand, covered, for 10 minutes before serving.


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