Clam and Chorizo Tortelloni in White Wine Tomato Broth

brothy clams and chorizo tortelloni

Summer seafood and chorizo are a match made in heaven in this savory but light dish. Finish with fresh lemon and parsley and enjoy with your favorite white wine.


  • Lilly’s Chorizo Tortelloni
  • 3 large or 5 small fresh clams
  • 1/2 c. white wine
  • 1 c. clam juice
  • 1-2 tbsp. tomato paste
  • 1/2 large onion, chopped
  • 2 cloves chopped garlic
  • 1/4 lb. chorizo
  • 1 tbsp. butter
  • parsley
  • lemon
  • olive Oil

How to Make It

  1. Bring large pot of salted water to a boil and cook Lilly’s Chorizo Tortelloni until al dente. Set aside.
  2. In a large sauté pan with a lid, heat 1 tbsp. olive oil over medium-high heat. Add chorizo and cook 3-5 minutes.
  3. Add onions and cook until softened, then add garlic and allow to cook through.
  4. Slowly pour clam juice, white wine, and tomato paste into the pan and bring to a low boil. Season broth to taste. Add clams, cover and cook until clams open, about 5-7 minutes.
  5. When the first clam opens, add chorizo tortelloni to the pan and allow remaining clams to open.
  6. Remove from heat and serve with parsley, butter, and a squeeze of fresh lemon.

Servings: 1

Pairing suggestions: