Sweet Corn & Chorizo Sausage Stuffed Clams Recipes

December 26, 2014

For a truly unique Florida-inspired dish, we are looking to our main man, Florida Chef Justin Timineri, for a recipe using some pretty fantastic “Fresh from Florida” ingredients. The recipe for sweet corn and chorizo sausage stuffed clams brings the best of land and sea for a savory bite.

  • Clams-and-Chorizo
    Fresh from Florida: Stuffed Clams

Sweet Corn & Chorizo Sausage Stuffed Clams

Serves 4 to 6

  • 24 to 30 medium-sized live clams, rinsed
  • 1 cup yellow cornmeal
  • ¼ cup jack cheese, shredded
  • 1 link chorizo sausage, diced small
  • 1 red bell pepper, diced small
  • 1 cup corn kernels
  • 1 small onion, diced small
  • ¼ cup fresh cilantro, chopped
  • 1 egg
  • 1 tsp. chili powder
  • Oil for cooking
  • Sea salt to taste
  • Fresh ground pepper to taste


  1. Fill a medium-sized stockpot halfway with water.
  2. Place stockpot on the stove over medium-high heat and bring to a boil.
  3. Lightly salt the water in the stockpot.
  4. When a boil is reached, add the live clams to the pot.
  5. Cook the clams until they just start to open.
  6. Drain the clams in a colander; run cold water over them until they are cooled off.
  7. Discard any unopened clams.
  8. Let clams drain well and place them in the refrigerator until later.
  9. Preheat a medium sauté pan over medium heat.
  10. Add 1 teaspoon of oil to the preheated pan.
  11. Add the diced onions and chorizo sausage to the preheated pan.
  12. Cook the onions and chorizo until the onions are translucent and the chorizo is golden brown.
  13. Add the bell pepper, corn and chili powder to the pan.
  14. Continue to cook for 2 to 3 minutes.
  15. Season the ingredients in the pan lightly with salt and pepper.
  16. Remove ingredients from heat and add them to a medium-sized mixing bowl.
  17. To the mixing bowl, add cornmeal, cheese, cilantro, egg and ¼ cup of water.
  18. Mix ingredients thoroughly; add a little more water if necessary so the stuffing is moist.
  19. Preheat the oven to 375 degrees F.
  20. Remove cooked clams from the refrigerator.
  21. Open up each shell the rest of the way so they can be stuffed.
  22. Place an even amount of stuffing in each shell.
  23. Place stuffed shells in a baking dish.
  24. Place the baking dish of stuffed clams on the center rack of the oven.
  25. Bake clams for 7 to 12 minutes or until heated throughout.
  26. Remove clams from oven and serve immediately.

Recipe and image courtesy of chef Justin Timineri and Florida Department of Agriculture and Consumer Services.