Clams with Chorizo
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 224
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 29
- Sodium
- 437
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.