Shellfish and Chorizo Stew

Ellen Whiteman

Shellfish and Chorizo Stew is a delicious and hearty dish that combines the flavors of seafood and spicy Spanish chorizo. It is a creamy stew made with baby potatoes, fresh sea scallops, littleneck clams, and mussels. The stew is flavored with garlic, yellow onion, tarragon leaves, and dry white wine. It is finished with a touch of heavy cream and garnished with minced fresh parsley. Serve this stew with a crusty baguette for a complete meal.

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💪🏻 Low Carb
🐟 Pescatarian

20 mins

40 mins

Nutritional Value

Protein - N/A
Fats - N/A
Carbs - N/A


Total: 16Serves: 4
3/4 pound Baby potatoes

unpeeled, halved if larger than 1 inch

Kosher salt
Black pepper
2 tablespoons Unsalted butter
1 tablespoon Olive oil
2 cups Yellow onion


1 tablespoon Garlic

minced (3 cloves)

4 ounces Spanish-style chorizo

halved lengthwise and sliced ½ inch thick

1 tablespoon Fresh tarragon leaves


3/2 cups Dry white wine

such as Chablis or Pinot Grigio

3/2 cups Heavy cream
3/4 pound Fresh sea scallops

side muscles removed, halved

2 pounds Fresh littleneck clams


1 pound Fresh mussels

scrubbed and debearded

Minced fresh parsley
Crusty baguette


Step 1 : Preparation

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.

Step 2 : Cooking

Meanwhile, heat the butter and olive oil in a large (11 to 12-inch) stockpot or Dutch oven over medium-low heat. Add the onions and sauté for 7 to 10 minutes, until translucent but not browned. 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.

Step 3 : Cooking

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.

Step 4 : Cooking

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.)

Step 5 : Serve

Taste for seasonings, ladle into large shallow bowls, sprinkle with parsley, and serve hot with chunks of crusty baguette.

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