Clams and pork always make for a fantastic dish. We’ve added chorizo to give this dish a Spanish flair. Whatever you do, make sure you have plenty of bread to mop up all of the delicious broth infused with garlic, wine, clam juice, and sausage. And though far from necessary, the Copper Cataplana makes for a stunning presentation.
Clams and Chorizo with White Wine and Garlic
Print recipe| Serves | 8 |
Serve this boldly flavored dish with lots of warm flaky bread on the side to soak up the stew.
Ingredients
- 3 tablespoons Extra-Virgin Olive Oil (Preferably Spanish in Origin)
- 5 cloves Garlic (Peeled and Minced)
- 1 Medium Spanish Onion (Peeled and cut into 1/4-inch dice)
- 1/2 lb Spanish Chorizo (Sweet or Hot, Cut into 1/4 inch dice)
- 1 can Peeled Whole Tomatoes (28 Ounce)
- 1/2 cup Dry White Wine
- Kosher Salt
- Fresh Ground Black Pepper
- 4lb Littleneck Clams (Scrubbed)
- 3 tablespoons Fresh Flat-Leaf Parsley (Chopped)
Directions
| 1. | In a large skillet, add oil and heat over medium heat. |
| 2. | Add garlic, onion, and chorizo and cook, stirring occasionally, until onions soften, about 4 to 5 minutes. |
| 3. | Add tomatoes and wine, stirring well to combine. Cook until tomatoes soften and start to break down, about 12 to 15 minutes. |
| 4. | Use a potato masher or back of a wooden spoon to break up tomatoes. Continue cooking until sauce is thickened, about 5 to 7 minutes. Taste and season with salt and pepper. |
| 5. | Increase heat to medium-high. Add clams and stir gently to combine. Cover skillet and simmer until clams open, about 10 to 12 minutes, stirring once or twice during cooking. |
| 6. | To serve, divide clams and sauce between 8 appetizer plates. Sprinkle with parsley and serve immediately. |