For a long time I thought of clams as a restaurant thing. Something you order when someone else is cooking. But once I realized how stupid easy they are to make at home, and how absolutely insane the flavor payoff is, I started making them all the time. This skillet is one of my favorites for lunch when I want something that feels a little special but doesn't require me to stand over a stove for an hour. Smoky, crispy chorizo. Garlicky roasted tomatoes. Tender clams steaming open in a broth that is so good you will want to drink it straight from the pan. No grains, no junk, just real whole food doing what real whole food does. This is what I want to eat. I think it's what you want to eat too.
Nutritional Benefits
Clams: One of the Most Nutrient-Dense Foods on the Planet
- Clams are one of the single best dietary sources of vitamin B12, which is critical for nerve function, DNA synthesis, and keeping your energy from tanking.
- They are also loaded with iron in a highly bioavailable heme form, which means your body actually absorbs and uses it, unlike plant-based iron sources.
- Clams provide a solid hit of lean protein along with zinc, selenium, and omega-3 fatty acids, making them a serious powerhouse in a small package.
Chorizo and Garlic: Flavor With a Purpose
- Quality paleo chorizo made from pastured pork delivers fat-soluble vitamins, B vitamins, and the kind of satisfying fat that keeps you full through the afternoon.
- Garlic contains allicin, a compound with documented antimicrobial and anti-inflammatory properties. Cooking it briefly in fat helps preserve more of its beneficial compounds.
- Smoked paprika adds more than flavor. It contains capsaicinoids and antioxidants linked to reduced inflammation and improved circulation.
Tomatoes and Fresh Herbs: The Unsung Heroes
- Cherry tomatoes are rich in lycopene, a carotenoid antioxidant that is actually better absorbed by the body when the tomatoes are cooked in fat.
- Fresh parsley is not just a garnish. It is a concentrated source of vitamins K and C, and contains compounds that support healthy liver function.
- Bone broth forms the base of the cooking liquid, adding collagen, glycine, and gut-supportive gelatin that you simply do not get from boxed stock.
FAQs
How do I know if my clams are fresh and safe to eat?
Before you cook them, check every single clam. Any shell that is cracked or chipped goes in the trash. Any clam that is wide open and doesn't close when you tap it firmly is dead and needs to go too. After cooking, any clam that stayed shut gets tossed. These are the rules and they are non-negotiable. Fresh clams from a good fishmonger will have very few duds.
What paleo chorizo should I look for?
Read the label like your health depends on it, because it kind of does. You want chorizo where the ingredients are pork, spices, salt, and nothing else. No sugar, no corn syrup, no soy, no fillers, no nitrates if you can help it. Brands like Mulay's or well-labeled butcher shop chorizo are your best bet. Avoid anything with a long ingredient list.
Can I make this without wine to keep it Whole30?
Absolutely. I included the paleo swap right on the ingredient line. Just use an extra quarter cup of chicken bone broth plus one teaspoon of apple cider vinegar. The vinegar gives you that slight acidity that the wine would have added. Nobody will know the difference and the broth is still incredibly good.
What do I serve with this for a more filling lunch?
The broth alone will have you hooked, but if you want something more substantial, serve this over cauliflower rice or alongside roasted sweet potato wedges. A big piece of paleo-friendly cassava flatbread for broth-dipping is also not a bad idea at all.
Can I prep any of this ahead of time?
You can brown the chorizo and prep the garlic and tomatoes ahead of time. Store everything separately in the fridge. When you're ready to eat, you just bring the broth up to a simmer and cook the clams fresh. Clams should never be cooked ahead and reheated. They go rubbery and sad. Cook them right before you sit down.
If this skillet made it onto your lunch table, I want to hear about it. Drop a comment below and tell me how it went. And if you are new around here, welcome. This is a place for real food, real talk, and no apologies about either. Pin this recipe, share it with a friend who thinks paleo is boring, and prove them wrong.
Smoky Chorizo and Clam Skillet with Roasted Tomatoes and Fresh Herbs
A bold, broth-rich skillet of tender littleneck clams simmered with crispy paleo chorizo, fire-roasted tomatoes, garlic, and fresh herbs. One pan, big flavor, and totally grain-free.
Ingredients
- 2 lbs littleneck clams, scrubbed
- 6 oz fully cooked paleo chorizo (no sugar, no fillers), casing removed and crumbled
- 1 tbsp avocado oil
- 6 cloves garlic, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup chicken bone broth (unsalted)
- 1/4 cup dry white wine, not strictly paleo; substitute with an extra 1/4 cup chicken bone broth and 1 tsp apple cider vinegar
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp sea salt, or to taste
- 1/4 cup flat-leaf Italian parsley, roughly chopped
- 2 tbsp fresh basil, torn
- 1 lemon, cut into wedges for serving
Instructions
- Check and prep your clams first. Discard any with cracked shells or any that don't close when you tap them against the counter. Set aside.
- Heat a large, deep skillet or wide sauté pan over medium-high heat. Add the avocado oil and let it get hot, about 30 seconds.
- Add the crumbled chorizo to the pan. Cook, breaking it up as you go, until it's crisped at the edges and the fat has rendered out, about 4 to 5 minutes. Use a slotted spoon to transfer the chorizo to a plate, leaving the drippings in the pan.
- Reduce the heat to medium. Add the sliced garlic to the pan and cook in the chorizo drippings for 1 minute, stirring constantly so it doesn't burn.
- Add the cherry tomatoes, smoked paprika, and crushed red pepper flakes. Stir everything together and let the tomatoes cook down for 3 to 4 minutes, pressing them lightly with a wooden spoon so they start to burst and release their juices.
- Pour in the bone broth and white wine (or the paleo substitute of extra broth plus apple cider vinegar). Stir to combine and bring the liquid to a steady simmer.
- Add the clams in a single layer, hinge-side down. Return the crisped chorizo to the pan, scatter it over and around the clams. Cover the pan tightly with a lid.
- Cook for 7 to 10 minutes, shaking the pan once or twice, until all of the clams have opened. Discard any clams that have not opened after 10 minutes.
- Taste the broth and adjust salt as needed. Scatter the chopped parsley and torn basil over the top.
- Serve immediately straight from the skillet with lemon wedges on the side for squeezing. Have a bowl handy for the shells, and don't skip the broth, it's the best part.
Nutrition per serving
- Calories: 390
- Total Fat: 24g
- Carbohydrates: 14g
- Protein: 28g
- Dietary Fiber: 3g
- Sugar: 5g
That Paleo Chick
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