Go Back

🇪🇸 Single-Serve Keto Clams & Chorizo in White Wine Sauce (O.M.A.D. Edition)

Coastal Spanish cooking meets O.M.A.D. optimization! The combination of salty clams and spicy, high-fat chorizo is legendary, and when simmered in a garlicky, buttery white wine sauce, it becomes an unstoppable Fat Anchor.
We've engineered this single-serving dish to deliver over 1,200 rich calories by using a massive portion of protein (1 pound of clams) and finishing the sauce with heavy cream and butter. We also include a quick recipe for Keto Garlic Butter Dippers—your low-carb answer to soaking up every last drop of that luxurious sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 1 person
Course: Main Course
Cuisine: Spanish
Calories: 1150
Ingredients Method Notes

Ingredients
  

Ingredients
1. The Clams & Chorizo (The Protein Core)
  • 1 lb fresh little neck or Manila clams scrubbed clean
  • 3 oz Spanish dry-cured chorizo ensure low-sugar/keto-friendly, sliced or diced
  • 1 Tbsp olive oil
  • 3 cloves garlic minced
  • 1/4 cup finely diced shallot or onion
  • 1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc
  • 1/2 cup unsalted chicken stock
  • 2 Tbsp heavy cream
  • 2 Tbsp unsalted butter
Garnish:
  • 2 Tbsp fresh parsley chopped
2. Side: Single-Serve Keto Garlic Butter Dippers
  • 1/2 cup almond flour
  • 1 tsp psyllium husk powder optional, for elasticity
  • 1/2 tsp baking powder
  • 1 large egg
  • 1 Tbsp melted butter + 1/2 tsp minced garlic for topping

Method
 

Directions
    1. Prepare the Keto Garlic Butter Dippers
    1. In a small bowl, whisk together the dry ingredients (almond flour, psyllium, baking powder). Stir in the egg until a soft dough forms.
    2. Form the dough into 3 small, round "dippers." Bake on a small parchment-lined tray at 375°F (190°C) for 12–15 minutes, or until golden brown.
    3. Brush with the melted butter and garlic mixture immediately upon removing from the oven. Set aside.
    2. Cook the Chorizo & Aromatics
    1. In a deep, single-serving skillet or pot, heat the olive oil over medium heat. Add the sliced chorizo and cook for 3–5 minutes until the fat is fully rendered and the chorizo is slightly crispy. Remove the chorizo pieces with a slotted spoon and set aside, leaving the vibrant red fat in the pan.
    2. Add the shallots and garlic to the rendered fat. Sauté for 2 minutes until fragrant.
    3. Build the Sauce and Steam the Clams
    1. Deglaze the pan by pouring in the white wine. Let it simmer and reduce by half (about 2 minutes).
    2. Add the chicken stock. Bring the liquid to a strong simmer.
    3. Add the scrubbed clams to the pot, cover tightly with a lid, and steam for 5–7 minutes, or until all the clam shells have opened. Discard any clams that remain closed.
    4. Finish the Fat Anchor Sauce
    1. Remove the lid. Stir in the 2 Tbsp of heavy cream and the 2 Tbsp of cold butter. Stir continuously until the butter and cream melt into the broth, creating a thick, high-fat, emulsified sauce.
    2. Stir the cooked chorizo back into the pot. Taste and adjust salt (the clams and chorizo are naturally salty).
    3. Garnish heavily with fresh parsley and serve immediately in a deep bowl, with the Keto Garlic Butter Dippers on the side for dipping.

    Notes

    🛒 Keto Clams & Chorizo (OMAD) Shopping List
    Produce:
    3 Cloves Garlic
    1 Shallot or Small White Onion
    1 Bunch Fresh Parsley
    Meat/Seafood:
    1 lb Fresh Clams (little neck or Manila)
    3 oz Spanish Dry-Cured Chorizo (check for low sugar)
    Dairy/Refrigerated:
    Unsalted Butter (4 Tbsp total needed)
    Heavy Cream (2 Tbsp needed)
    1 Large Egg
    Pantry/Baking (for Dippers):
    Almond Flour
    Psyllium Husk Powder (optional)
    Baking Powder
    Olive Oil
    Unsalted Chicken Stock
    Dry White Wine (Pinot Grigio or Sauvignon Blanc)
    Spices:
    Salt and Black Pepper
     
    🥖 Marco’s Deep Dive: The Perfect Dipping Solution
    The biggest sacrifice in low-carb seafood dishes is usually the lack of bread to soak up the sauce. This is non-negotiable for a truly satisfying OMAD.
    The Faux-Carb Texture: Our Keto Garlic Butter Dippers provide the chewy, sturdy vehicle needed to scoop the sauce, but keep the net carbs low. They are packed with fat (butter, almond flour) to reinforce the OMAD macro goals.
    Chorizo Fat as Fuel: The rendered chorizo fat is the true Fat Anchor here. By building the sauce base on this rich, spicy fat and then finishing it with cream and butter, you create a complex, high-calorie sauce that guarantees satiety until your next meal.