Recipe courtesy of Jose Garces
Save Recipe Print
Clams with Chorizo
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

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

More from:

Weekend Cooking

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of Anne Burrell

Linguini with Clam Sauce

Recipe courtesy of Rachael Ray

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Linguini with White Clam Sauce

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories