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Clams With Chorizo

VictoriaAmory's picture
Ingredients
  Olive oil 2 Tablespoon
  Chorizo sausage 1 Pound, sliced into thin rounds
  Garlic 4 Clove (20 gm), peeled and chopped
  White wine 1 Cup (16 tbs)
  Manila clams/Littleneck / cherrystone clams 3 Pound (Small Sized)
  Finely chopped parsley 1⁄2 Cup (8 tbs)
  Sea salt To Taste
Directions

1. Place the clams in a large bowl filled vvith salted water. Let sit for about 30 minutes, or until it is evident they have released their sand. Repeat a couple of times until there is no sand in the bowl.
2. In a large saute pan with a tight-fitting lid, heat the olive oil over medium heat. Add the chorizo
and cook until softened and the sides begin to turn crispy. Add the garlic and cook until fragrant, about 1 minute. Add the vihite wine and deglaze the pan by scraping the bottom to release all the bits.
3. Raise the heat to medium-high, add the clams (do not overcrowd) cover and cook, shaking the pan once in a while until the clams open, about 5-8 minutes.
4. Transfer the clams and broth to a large shallow serving dish. Just before serving toss the clams with parsley.

This recipe is included in the book Delicious Flavors by Victoria Amory. To see more wonderful recipes like this you can purchase her book at here.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Clam
Interest: 
Gourmet, Party
Preparation Time: 
30 Minutes
Cook Time: 
8 Minutes
Ready In: 
38 Minutes
Servings: 
6
Story
Chorizo is a divine pork sausage made spicy or hot with pimenton, or paprika. In this dish, the spices from the chorizo impart a wonderfully smoky flavor to the clarns and turn the sauce a dazzling red. Add red pepper flakes if the chorizo is not spicy enough or use Cajun. sausage if your supermarket doesn't carry the Spanish kind.

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