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Achiote Chorizo & Clams

  • Difficulty Easy
  • Time 30 minutes
Spiceology Achiote Chorizo & Clams Recipe
Click the play button to watch the recipe video!

This is one of our favorite versions of surf & turf – Chef Christian shares his (surprisingly easy) recipe for Chorizo & Scallops.

“Deceptively light due to the citrus and simmering of white wine, you can truly just dip the bread in the sauce and be happy. I prefer a dry white wine such as Sauvignon Blanc, but a Chardonnay will do, as well. Don’t rush the clams opening – that natural clam juice adds so much to the broth that you don’t need to season beyond the recipe.”

Get more inspiration with Chef Christian’s recipes over on Youtube!
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Spiceology Achiote Chorizo & Clams Recipe

Achiote Chorizo & Clams

  • Author: Chef Christian Gill
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x


  • 2 lbs Littleneck Clams (rinsed and in shells unopened)
  • 2 9 oz Chorizo tubes (pork)
  • 1 1/2 cup Shallots (thinly sliced)
  • 1/4 cup Garlic Cloves (medium chop)
  • 2 Fresno Chilies (thinly sliced)
  • 2 Limes for juice
  • 1/2 cup Cilantro (fine chop with stems)
  • 1 1/2 cup Cherry tomatoes (whole)
  • 1 1/2 Tbsp Spiceology Achiote Blend
  • 2 cups Chicken Stock
  • 1 cup white wine


  1. In a large Dutch oven or extra large skillet with a lid, brown the chorizo. You should be able to distinctly see crumbles once it is fully cooked.
  2. Remove from the skillet, leaving the brown bits sticking to the pan. Add 2 Tbsp of olive oil and heat in the same pan. Sauté chopped garlic for two minutes over medium-high heat until fragrant. Add sliced shallots and sauté for an additional two minutes.
  3. Deglaze the pan with 1 cup of white wine. As alcohol is cooking off from the wine, add Achiote blend and stir. Cook over medium-high heat until shallots and garlic start to thicken into a sauce – approximately 2 minutes.
  4. Add cooked chorizo and tomatoes to the skillet and cook for an additional two minutes or until tomato skins start to pop and wrinkle.
  5. Add juice of limes and chicken stock and bring to a boil.
  6. Add clean clams to the skillet in one even layer and cover. Reduce heat to medium low and let cook for 10-12 minutes shaking the pan back and forth occasionally.
  7. Remove lid from the skillet. All clams should have opened all of the way or most of the way. – Remove from heat.
  8. Slice fresh sourdough loaf.
  9. Plate clams and chorizo, garnish with cilantro and Fresno slices.
  10. Squeeze more lime juice over clams.
  11. Don’t share unless you really love the person asking for some.

Used in this Recipe

Achiote spice blend for marinades or all purpose seasoning

Achiote Blend


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