Chili-Lime Steamed Clams

Brothy, spicy, nourishing clams for for an easy weeknight dinner. 


  • 18 littleneck or manila clams, scrubbed
  • 1 link of chorizo verde or chorizo sausage
  • 2 garlic cloves, sliced
  • 2 tablespoons olive oil
  • 3/4 cup white wine
  • 2 tablespoons Yellowbird Serrano Hot Sauce
  • 1/4 cup Karma Sauce Co. "Tommy Tomatillo" Salsa
  • 1/2 a lime, juiced 
  • 4 tablespoons cilantro, chopped
  • 1-2 cups leftover cooked rice (optional) 


  1. In a large pot with a lid, heat the olive oil over medium-high heat. Add the chorizo and garlic, cooking until the chorizo has let off some of its fat and the oil is colored by its spices, 4 to 5 minutes.
  2. Add the white wine, Karma Salsa, Yellow Bird Hot Sauce, rice and bring the mixture to a simmer. Add the clams, cover and cook until the clams open up, 5 to 6 minutes.
  3. After the clams have opened, add the cilantro and lime juice. Serve the clams with plenty of the liquid in a bowl, drizzle with olive oil, more hot sauce if you like it spicy and serve with a cold beer. 

Pro Tip: Discard any clams that don't open up.

Chili-Lime Steamed Clams Recipe

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