Ina Garten shellfish & chorizo stew, an easy one pot dinner party dish, builds all its flavor from one move: crisping Spanish chorizo first. That chorizo oil flavors the white wine cream where scallops, clams, and mussels steam open together.
The step that makes or breaks this stew: let the chorizo crisp until the fat turns deep orange before adding the wine or cream. Rush that part, and the broth ends up tasting thin instead of smoky and rich.
Source: Modern Comfort Food (2020)
Ina Garten Shellfish & Chorizo Stew
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes40
minutes740
kcalTender shellfish and spicy chorizo in a thick, wine-laced cream broth with baby potatoes, all cooked together in one Dutch oven.
Ingredients
3/4 pound baby potatoes, unpeeled, halved if larger than 1 inch
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onion (2 onions)
1 tablespoon minced garlic (3 cloves)
4 ounces Spanish-style chorizo, halved lengthwise and sliced 1/2 inch thick (see note)
1 tablespoon minced fresh tarragon leaves
1 1/2 cups dry white wine, such as Chablis or Pinot Grigio
1 1/2 cups heavy cream
3/4 pound fresh sea scallops, side muscles removed, halved
2 pounds fresh littleneck clams, scrubbed
1 pound fresh mussels, scrubbed and debearded (see note)
Minced fresh parsley and crusty baguette, for serving
Directions
- Boil the potatoes: Place the potatoes and 1 tablespoon salt in a medium saucepan and cover generously with water. Bring to a boil, lower the heat, and simmer for 8 to 10 minutes, until barely tender. Drain and set aside.
- Start the base: Meanwhile, heat the butter and olive oil in a large (11 to 12-inch) stockpot or Dutch oven, such as Le Creuset, over medium-low heat. Add the onions and sauté for 7 to 10 minutes, until translucent but not browned.
- Cook the chorizo: Add the garlic and chorizo and cook for 5 to 7 minutes, stirring occasionally, until the chorizo has started to crisp. Stir in the tarragon, cook for one minute, then add the wine and simmer for 5 to 7 minutes, until reduced by half.
- Add the cream: Add the cream, 2 teaspoons salt, 1 teaspoon pepper, and the potatoes. Bring to a boil, lower the heat, and simmer for 4 to 5 minutes, until the stock is slightly thickened.
- Steam the shellfish: Stir in the scallops and place the clams and mussels on top. Bring to a boil, lower the heat, and simmer covered for 8 to 10 minutes, until all the shells are opened. (Discard any that don’t open.) Taste for seasonings, ladle into large shallow bowls, sprinkle with parsley, and serve hot with chunks of crusty baguette.
FAQs
Can I use a different type of chorizo?
Ina prefers D’Artagnan brand, which is softer and more tender. A drier Spanish chorizo works well too and gives a firmer bite. Just avoid raw Mexican-style chorizo, because it crumbles into the sauce and changes the whole dish.
How should I store leftover shellfish stew?
Shellfish stew is best the day you make it. The clams and mussels get rubbery when reheated, and the cream can break. If you do have leftovers, refrigerate in a sealed container and eat within one day, reheating gently over low heat.
Can I prep anything ahead of time?
You can chop the onions, slice the chorizo, and scrub the shellfish up to a day in advance. The potatoes can be boiled and refrigerated too. Once the cream hits the pot, cook straight through and serve right away.
Do I need a Dutch oven for this recipe?
Any large stockpot with a tight-fitting lid works. Ina uses an 11 to 12-inch Dutch oven because it gives the shellfish room to steam open. A pot that is too small means the shells on top won’t get enough heat and may not open evenly.
What if some clams or mussels don’t open after cooking?
Toss them. Shells that stay shut after 10 minutes of steaming were likely dead before cooking. Check your shellfish before you start too, and discard any with cracked shells or that don’t close when you tap them.
