Clam Chorizo Ramen
So this is Clam Chorizo Ramen. Fresh clams that pop open in steam releasing their briny liquor into the pot, Spanish chorizo that renders out paprika-stained fat until everything glows orange, all mixed with noodles in a broth that tastes like the Portuguese coast decided to have a conversation with Japan about seafood. You know how some surf-and-turf combinations feel forced, like someone just mashed together two expensive ingredients hoping it would work? This actually makes sense because both clams and chorizo understand salt and smoke, and when you cook them together the chorizo fat enriches the clam broth while the clam liquor keeps the chorizo from being too heavy. It's the kind of bowl that makes you understand why Portuguese fishermen and Japanese coastal cooking both treat seafood with the respect it deserves, why simple preparations with good ingredients are often better than complicated techniques.
Clams open to smoke—chorizo bleeds ancient spice—ocean meets the fire
Let Me Tell You...
My clam and chorizo education happened at a Portuguese restaurant in Newark where they served ameijoas Ă BulhĂŁo Pato, those garlicky clams with cilantro that make you want to drink the broth straight from the bowl.
The next table over had ordered clams with chouriço, and when I saw that orange-red broth with chunks of spicy sausage floating among the opened shells, I immediately changed my order.
The combination was revelatory—the clam brine and chorizo fat creating this sauce that was simultaneously delicate and powerful, smoky and oceanic.
Getting good clams requires a fishmonger you trust or at least one who won't sell you dead shellfish.
They should smell like clean ocean, not fish or ammonia, and the shells should be closed tight or close immediately when tapped.
I soak them in cold salted water for 20 minutes before cooking to purge any sand, because biting into grit is one of life's great disappointments.
The chorizo needs to be Spanish, that firm cured kind that you slice, not the fresh Mexican version that would turn this into a completely different dish.
The cooking process is almost embarrassingly simple.
Chorizo goes in first, rendered until it's crispy and the fat has turned the oil bright orange from all the paprika.
Garlic and white wine follow, then the clams steam until they pop open, each one releasing its briny juice into the pot.
That liquid, enriched with chorizo fat and wine, becomes the base of the broth.
I add chicken stock because clam-only broth can be overwhelming, and a handful of cilantro at the end because Portuguese cooking uses cilantro the way other cuisines use parsley, and they're not wrong.
Now this has become my special occasion seafood bowl, the thing I make when I can find fresh clams and want something that feels impressive without requiring advanced technique.
The clams provide sweet brininess, the chorizo adds smoke and spice, and the whole bowl tastes like eating at a coastal tavern in Portugal or a ramen shop that understands seafood.
Every spoonful reminds me that the best fusion respects both cuisines instead of trying to show off.
Ingredients
- 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
- 2 pounds littleneck or Manila clams, scrubbed
- 6 ounces Spanish chorizo, sliced into 1/4-inch rounds
- 3 tablespoons olive oil
- 6 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes
- 1 cup dry white wine
- 3 cups chicken stock
- 1 tablespoon smoked paprika
- Kosher salt and black pepper, to taste
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 lemons, cut into wedges
- Crusty bread, for serving
Preparation
- Soak clams in a large bowl of cold salted water for 20 minutes to purge sand. Rinse and scrub shells thoroughly.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chorizo slices and cook for 3-4 minutes per side until crispy and fat is rendered. The oil should turn bright orange from the paprika. Transfer chorizo to a plate.
- Add sliced garlic and red pepper flakes to the chorizo oil. Cook for 1-2 minutes until garlic is golden and fragrant.
- Pour in white wine and bring to a simmer. Let reduce for 2 minutes. Add chicken stock and smoked paprika. Bring to a boil.
- Add clams to the pot, cover tightly, and cook for 6-8 minutes, shaking the pot occasionally, until all clams have opened. Discard any clams that remain closed.
- Return crispy chorizo to the pot. Season broth with salt and pepper to taste (be careful with salt as clams are naturally briny).
- Bring a large pot of salted water to a boil. Cook ramen noodles for 2-3 minutes until just tender, then drain.
- Divide noodles among bowls. Ladle hot clam-chorizo broth over noodles, distributing clams and chorizo evenly.
- Garnish with fresh cilantro and parsley. Serve with lemon wedges and crusty bread for soaking up the broth.