Clams with Chorizo Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 1 pound chorizo sausage, sliced into thin rounds | ||
| Garlic | 4 Clove (5gm), chopped | |
| White wine | 1 Cup (16 tbs) | |
| 3 pounds small Manila, littleneck or cherrystone clams | ||
| Parsley | 1/2 Cup (16 tbs), finely chopped | |
| Sea salt | 1 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.
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.
Chef
