Clams with Chorizo

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces Spanish-style dried chorizo, sliced into thin rounds
  • 1 small Spanish onion, diced
  • Pinch of red pepper flakes
  • 1 clove garlic, minced
  • 24 cockles or other small clams, cleaned
  • 1/4 cup bottled clam juice
  • 1/2 cup dry white wine
  • 1 tablespoon unsalted butter
  • 1 tablespoon finely chopped fresh parsley
  • Kosher salt and freshly ground pepper
  • Crusty bread, for serving
Directions
  • Heat the olive oil in a large saute pan (preferably one that can also be used for serving) over high heat. When it begins to smoke, add the chorizo and cook until just beginning to color, 2 minutes. Add the onion and red pepper flakes and cook, stirring, until the onion is translucent, 2 minutes.

  • Add the garlic, cockles, clam juice and wine. Reduce the heat to medium and cook until the cockles are open and warmed through, 5 to 7 minutes. (Discard any cockles that do not open.) Remove from the heat and stir in the butter and parsley. Season with salt and pepper. Serve with bread.

  • Photograph by Ryan Liebe


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    This recipe is featured in:

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