Braised Clams with Shrimp and Chorizo
- 1 tablespoon oil
- 2 garlic cloves, minced
- 4 shallots, sliced thin
- 1/2 cup chopped chorizo
- 32 clams rinsed
- 32 shrimp, 16/20 per pound, peeled, cleaned
- 1 cup white wine
- 4 cups clam juice
- 2 tablespoons butter
- 1 tablespoon chopped herbs (thyme, parsley, and rosemary)
- Garlic bread, recipe follows
- Garlic Bread:
- 2 cloves garlic, sliced very thin
- 1/2 cup olive oil
- 8 slices crusty Italian bread
In a saute pan on medium, heat olive oil. Add cloves, shallots, and chorizo, and cook for 30 seconds. Add clams and shrimp. Add white wine and reduce by half. Add clam juice and cover with another pan and steam until all clams open. Finish with butter and herbs. Serve in a large bowl with Garlic Bread.Garlic Bread:
Preheat the oven to 275 degrees F.
In a saute pan over medium high heat, heat the olive oil. Add the garlic and cook until the garlic is a toasty brown color. Remove the garlic oil from the heat and brush onto both sides of the bread. Place the bread on a baking sheet and place in the oven. Bake for 10 minutes, or until bread is golden brown.
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