Clams with Chorizo, White Wine and Garlic
Delicious clams cooked in a broth of chorizo, garlic, shallot and wine, served with toasted bread
Ingredients
- 2 lbs clams cleaned
- 2 tbsp olive oil
- 1 loop Spanish chorizo small diced
- 1 shallot minced
- 5 garlic cloves minced
- 2 tbsp butter
- 1/2 tsp chili flakes
- 8 oz dry white wine
- 1-2 cup chicken or vegetable stock
- juice of 1 lemon
- chopped fresh parsley
- salt and pepper to taste
- toasted bread for serving
Instructions
- Scrub the clams and let sit in cold water for 30 minutes. Rinse well and set aside.
- In a heavy pan, add the oil over medium heat. Add the chorizo and cook until it releases its fat. Stir and cook until it browns slightly. Add the butter, shallot, garlic and chili flakes and stir.
- Add the white wine and allow it to simmer for a few minutes. Add in the lemon juice, stock and the clams. Add enough stock so that they are at least half way covered. Cover the pot and allow them to cook for 5-8 minutes until they have opened. Discard any that don't full open after 8 minutes. Scoop the clams into bowls and reduce the sauce for a few minutes, tasting and adjusting the salt and lemon.
- Spoon the broth over the clams and top with parsley. Serve with toasted bread.
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