Clams with Artichokes and Chorizo Recipe – A Bright Mediterranean‑Inspired Seafood Skillet with Citrus & Herbs

Difficulty:

3/5

Serves:

4 PEOPLE

Prep Time:

25 minutes

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Clams with Artichokes and Chorizo Recipe

This Clams with Artichoke and Chorizo recipe brings together tender baby neck clams, fresh artichoke hearts, smoky chorizo, tomatoes, and lemon for a bright, flavour‑packed seafood dish perfect for spring dining, tapas nights, or elegant entertaining. Featured on A Is For Apple, this recipe blends Mediterranean vegetables, Spanish chorizo, and briny clams into a rustic skillet dish that’s surprisingly simple to recreate at home.

The Inspiration

Inspired by coastal Mediterranean cooking—where seafood, citrus, and cured meats often share the same pan—this dish reflects Leah Wildman’s love for bold, ingredient‑forward flavour. In the episode Asparagus and Artichoke, Leah highlights artichokes as a versatile vegetable capable of adding nuttiness and texture to warm dishes. Paired with smoky cured chorizo and sweet baby tomatoes, the artichokes help build umami depth, while white wine and clam juice create a fragrant broth reminiscent of seaside bistros. This recipe captures Leah’s style: bright, nourishing, and elegant, showcasing how fresh vegetables and seafood can come together harmoniously in a single skillet.

Ingredients

5 Fresh whole artichokes cleaned (See below)
2 lemons
2 teaspoons (10ml) salt
1 medium Spanish onion
1 tablespoon (15ml) minced garlic
100 g (3.5 oz) cured chorizo sausage
24 whole and alive baby neck clams
½ cup (125ml) clear clam juice
½ cup (125ml) white wine
¼ cup (60ml) sundried black olives pit removed
10 baby tomatoes
Salt and freshly ground pepper to taste
2 tablespoons (30ml) minced fresh parsley

Method

Artichokes brown quickly so have a bowl filled with cold water and juice of 2 lemons ready for them to soak after they have been cut.
Remove the outer leaves of the artichoke until your reach the tender yellow bud in the center. Cut in half and scoop out the hay with a spoon or melon baller. Place immediately in the bowl of lemon water.
Continue with remaining artichokes.
Place a large pot water over high heat. Bring to a boil and add the salt and the artichokes to cook for about 3 minutes or until al dente (to the tooth). Remove and place in ice bath to stop the cooking process.
Slice the onion into 1/8 inch (.31cm) thickness. Cut the chorizo into 1/8 inch (.31cm) thickness.
Cut the tomatoes in half.
Place a large skillet medium high heat. Add the onions and garlic and cook until translucent and aromatic. Add the clams and chorizo and stir. Deglaze with the clam juice and white wine. Add the artichokes. Cover the pan and cook just until clams open – about 5 minutes. Discard any un-opened shells. Remove from the heat and top the dish with olives and tomatoes. Sprinkle with parsley and serve with crusty warm bread.

How to clean an artichoke:

Wash artichoke.
Using a large knife cut off the top 1 ½ – 2 inches (3.81-5.08cm) of the artichoke – this is where leaves are most tightly bunched.
Remove all the leaves starting with the outermost leaves first. Use scissors or a sharp paring knife.
Once the leaves have been removed, the inner most pale leaves will be exposed.
Use a paring knife to remove the hard leaf remnants around the base.
Use a vegetable peeler to trim the woody outer layer of the stem.
Cut ½ inch (1.2cm) from the bottom of the stem.
Cut the choke in half lengthwise.
Remove the purple leaves and hairy hay covering the choke.
Artichoke is ready to be sliced cooked according to recipe.
Place immediately in acidulated water to prevent browning.

Serving Suggestions

Clams with Artichoke and Chorizo is perfect as a rustic appetizer, a seafood‑centric main course, or part of a tapas‑style feast. Serve with crusty bread, grilled sourdough, or focaccia to mop up the savoury broth created from chorizo, wine, citrus, and clam juice. Pair alongside bright salads, charred vegetables, or roasted potatoes for a lighter meal. This dish pairs beautifully with crisp white wines such as Albariño, Sauvignon Blanc, or Pinot Grigio, which highlight the briny clams and citrus.

For a more robust option, a chilled rosé or wheat beer complements the dish’s smoky, spicy notes. For presentation, serve directly in a shallow skillet or wide bowl, letting the clams, tomatoes, and artichokes shine visually with vibrant colour and texture.

Final Thoughts

This Clams with Artichoke and Chorizo recipe is a celebration of coastal flavours and seasonal vegetables, marrying smoky cured chorizo with tender artichokes, briny clams, and bright tomatoes. Host Leah Wildman demonstrates how thoughtful pairing elevates simple ingredients into a sophisticated one‑pan dish perfect for entertaining or indulging in a gourmet weeknight dinner. Whether served as a centre‑plate seafood dish or part of a shared table, this ragout‑style skillet captures depth, freshness, and Mediterranean charm in every bite.

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