Alejandra Ramos’s Spicy Chorizo Clam Chowder

Name: Alejandra Ramos’s Spicy Chorizo Clam Chowder
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 pounds (1.8 kg) clams, such as Manila or littleneck, scrubbed under cold running water; 4 pounds (1.8 kg) clams, such as Manila or littleneck, scrubbed under cold running water; 4 pounds (1.8 kg) clams, such as Manila or littleneck, scrubbed under cold running water; 4 pounds (1.8 kg) clams, such as Manila or littleneck, scrubbed under cold running water; 5¼ ounces (150 g) Spanish-style chorizo, diced; 2 slices thick-cut bacon, diced; 2 celery stalks, sliced; 1 medium yellow onion, diced; 2 large cloves garlic, minced; 2 teaspoons smoked paprika; 2 large russet potatoes, peeled and diced; 1½ cups (360 ml) whole milk; 1 cup (240 ml) heavy cream; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; Oyster crackers, for serving; Chopped fresh parsley and/or scallions, for garnish; Chopped fresh parsley and/or scallions, for garnish

Preparation info

Serves
6
as an appetizer, or 4 as a main course

Difficulty
Easy
Ready in
1 hr 10

Appears in

Today Loves Food

By The Today Show

Published 2025

About

If there’s one food Alejandra, host of The Great American Recipe, couldn’t live without, it’s Spanish chorizo. She puts it into almost everything she cooks—not as the main ingredient, but more as a condiment—allowing the pimentónseasoned sausage to lend dishes its spicy, smoky flavor and vibrant crimson color. It plays a particularly exciting supporting role in this cl

Ingredients

Americas
Europe
United States
Spain
Main course
Gluten-free

Ingredients

Method