Recipe courtesy of Food Network Kitchen
Level:
Easy

Ingredients

Directions

In a medium pot saute chorizo, in the olive oil over medium heat, seasoned with salt and red chili flakes. Cook until browned and the fat from the chorizo has been rendered. Add the red onion and garlic, and cook until the onion is translucent. Add the clams, chicken stock, white wine, sherry vinegar and steam until open. While the clams are steaming, grill or toast slices of the crusty bread with butter or olive oil until golden. When the clams have opened toss with scallions, and parsley. Pour into a large bowl, and place grilled bread on top for garnish, and dipping.

IDEAS YOU'LL LOVE

Manhattan Clam Chowder

Recipe courtesy of Michael Lomonaco

Grilled Clams with Garlic Butter

Recipe courtesy of Jasper White

Baja's Fish Tacos

Recipe courtesy of Liz Pudwill

Baja Garlic Shrimp

Recipe courtesy of Marcela Valladolid

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking