Tequila-Steamed Clams with Salsa Borracha & Chorizo

Briny clams, smoky chorizo, and a tequila-spiked salsa borracha come together in one fiery pan. It's bold, brash, and built for bread-dipping.

Why You'll Love Tequila-Steamed Clams with Salsa Borracha & Chorizo

The clams steam in a half cup of tequila blanco along with chorizo and garlic, so the broth ends up smoky and a little boozy. The salsa borracha (charred chiles, tomato, garlic, more tequila, vinegar, honey) gets spooned over the top or used for dipping bread.

Tips and Tricks

• Use a lid with a tight seal to trap the steam and speed up cooking.
• Char the tomato and garlic directly on a flame or in a dry skillet for deeper flavor.
• Strain the salsa for a smoother consistency, or leave it rustic and thick.
  

Variations

• Swap Mexican chorizo for merguez or a plant-based sausage.
• Add a splash of clam juice or dry white wine for more depth.
• Blend in a toasted árbol chile if you want more heat in the salsa.

Substitutions

• Use shrimp or mussels instead of clams.
• Sub tequila with mezcal for smoky undertones.
• If you can't find guajillo, use pasilla or more ancho chile.

Best served with

• Charred corn or esquites
• Grilled scallions or blistered shishitos
• A smoky mezcal margarita
• Cold Mexican lager or paloma

How to Store Leftovers

• Transfer leftover clams and broth to an airtight container and refrigerate for up to 2 days. Reheat gently in a pan-do not boil.

Tequila-Steamed Clams with Salsa Borracha & Chorizo

No ratings yet

Briny clams, smoky chorizo, and a tequila-spiked salsa borracha come together in one fiery pan. It's bold, brash, and built for bread-dipping.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 2

Course: Main Course, Seafood

Cuisine: Baja, Californian, Mexican

Calories: 317

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Clams & Chorizo

• 1 lb Littleneck or Manila clams scrubbed
• 4 oz Mexican chorizo crumbled
• 2 tablespoon Olive oil
• 2 cloves Garlic minced
• ½ cup Tequila blanco
• ½ cup Seafood stock or water
• 1 Lime juiced

Salsa Borracha

• 2 Dried guajillo chiles stemmed and seeded
• 1 Dried ancho chile stemmed and seeded
• 1 Roma tomato charred
• 1 clove Garlic charred
• ¼ cup Tequila blanco
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Honey
• Kosher salt to taste

To Serve

• 4 slices Grilled sourdough
• Chopped cilantro, as needed
• Lime wedges, as needed

Equipment

• Saucepan or deep sauté pan with lid
• Griddle or grill for bread/tortillas
• Tongs or slotted spoon
• Blender
• Dry skillet or comal

Method

 

Salsa Borracha

1. Toast the guajillo and ancho chiles in a dry skillet until aromatic and darkened slightly, about 30 seconds per side.
2. Rehydrate in hot water for 10 minutes, then drain.
3. Blend the chiles with charred tomato, charred garlic, tequila, vinegar, honey, and salt until smooth. Set aside.

Cook the Chorizo

1. In a large sauté pan, heat olive oil over medium heat.
2. Add crumbled chorizo and cook until browned and slightly crispy, 5-6 minutes. Remove from pan and set aside.

Steam the Clams

1. In the same pan, add minced garlic and cook for 30 seconds until fragrant.
2. Pour in tequila and seafood stock. Bring to a simmer.
3. Add clams, cover tightly, and steam 5-7 minutes until clams open. Discard any that stay closed.

Finish & Serve

1. Return chorizo to the pan and stir to combine with the clams and liquid.
2. Spoon salsa borracha over the clams. Squeeze in lime juice and finish with chopped cilantro.
3. Serve immediately with grilled sourdough.

Nutrition

Calories: 317kcalCarbohydrates: 18gProtein: 2gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 8mgPotassium: 266mgFiber: 3gSugar: 9gVitamin A: 551IUVitamin C: 31mgCalcium: 46mgIron: 1mg

Notes

Storage: Clams are a cook-and-eat-now dish, once steamed they turn rubbery fast and shouldn't be reheated. If you have leftover broth and chorizo without the shells, that keeps in the fridge for a day and works well spooned over pasta. The salsa borracha on its own keeps in a sealed jar in the fridge for up to a week.

Tried this recipe?

Let us know how it was!