Clams in Cider Recipe with Smoked Bacon, Chorizo and Chilli

Clams cooked in cider with smoked bacon, chorizo, parsley and chilli

  • serves 4
  • Easy

This is the sort of dish that needs to be cooked and eaten straight away, so have your guests in situ whilst you do the cooking. Clams aren’t expensive and are wonderful paired with bacon, chorizo, herbs and chilli



  • vegetable oil
  • dry-cure smoked bacon finely shredded
  • chorizo 200g, broken into smallish chunks
  • clams 2kg
  • cider 850ml
  • red chillies 2, thinly sliced into rings
  • garlic 4 cloves, finely chopped
  • shallots 2, thinly sliced into rings
  • flat-leaf parsley coarsely chopped
  • crusty bread to serve


  • Step 1

    Select a nice large pan which has a lid and heat until hot. Pour in 1 tbsp vegetable oil and let it get really hot. Tip in the bacon and chorizo and fry for 2 minutes.

  • Step 2

    Rinse the clams under cold water to remove any grit from the shells, drain and then tip them into the pot – they will immediately sizzle and steam dramatically. Give the pot a good shake around in a manly fashion. Slam the lid on aggressively. Your guests will be impressed.

  • Step 3

    Now lift the lid and pour in the cider. Slam the lid back on for 2-4 minutes, during which time the cider will start to boil, shaking the pan about a few times to mix up the clams. Lift the lid and chuck in the chillies, garlic and shallots and give everything a good stir up with a wooden spoon. Keep the liquid boiling during this process.

  • Step 4

    Finally, stir in the parsley and a pinch of salt and immediately pour the whole contents of the pan into a big serving dish and stick it in the middle of the table. Serve with lots of crusty bread on the side.