Description
Briny steamed clams in a white wine broth with spicy cured chorizo and tomatoes.
Ingredients
- 1 Tablespoon Grapeseed Or Avocado Oil
- 3 ounces, weight Cured Chorizo, Cut Into 1/4 Inch Dice
- 1 Medium Yellow Onion, Thinly Sliced
- 1 clove (Large Size) Garlic, Peeled And Thinly Sliced
- 1 pint Cherry Tomatoes, Halved
- Kosher Salt
- Black Pepper
- ¾ cups Dry White Wine
- 24 Littleneck Or Cherrystone Clams, Scrubbed And Cleaned From Grit
- Parsley, For Garnish
Preparation
In a large stock pot over medium heat add grapeseed or avocado oil and the chorizo. Cook for about 5-7 minutes or until the chorizo starts to release some of its oil and brown. Make sure to stir often. Add the onions and cook until soft, stirring to make sure they don’t burn. Stir in the garlic and tomatoes and season with salt and pepper to taste. Pour in 1/3 of the wine and cook the tomatoes until they begin to soften, about 6-8 minutes.
Once the tomatoes are soft and there’s some liquid in the pan, add your cleaned clams and the remaining wine. Cover the pot and steam for 5-10 minutes.
Remove open clams and divide between two bowls. If some clams are stubborn to open give them a little nudge and they might pop open. If they don’t, dispose of them as the clam is dead. Ladle the broth over the clams and serve with crusty bread and a glass of wine.
