Brothy Clams and Chorizo

Name: Brothy Clams and Chorizo
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams Spanish chorizo sausage, diced; 473 milliliters clam juice; 1 pinch Pinch crushed red pepper; 1 Loaf crusty bread, for serving; 237 milliliters dry white wine; 1 large fennel bulb, diced; 4 Tbsps fresh parsley leaves, roughly chopped; 4 cloves garlic, grated or minced; 1 lemon, zested and juiced; 36 littleneck clams, scrubbed clean; 2 Tbsps olive oil; 1 large Spanish onion, diced; 1 teaspoon pimenton (smoked Spanish paprika); 2 Tbsps (1/4 stick) unsalted butter

Brothy Clams and Chorizo might be just the main course you are searching for. This recipe serves 6. One serving contains 534 calories, 20g of protein, and 25g of fat. If you have chorizo sausage, fennel bulb, garlic, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes.

Ingredients you will need

Chorizo

Spices

Cooking Oil

Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute.

Ingredients you will need

Red Pepper Flakes

Pimenton Powder

Fennel

Garlic

Onion

Add the clam juice and white wine and bring the mixture to a boil.

Ingredients you will need

Clam Juice

White Wine

Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up.

Ingredients you will need

Broth

Clams

After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth!

Ingredients you will need

Crusty Bread

Lemon Zest

Parsley

Butter

Broth

Clams

Juice

Equipment

Frying Pan

Ingredients

Servings:

227grams

Spanish chorizo sausage, diced 473milliliters

clam juice 1pinch

Pinch crushed red pepper 1Loaf

crusty bread, for serving 237milliliters

dry white wine 1large

fennel bulb, diced 4Tbsps

fresh parsley leaves, roughly chopped 4cloves

garlic, grated or minced 1

lemon, zested and juiced 36

littleneck clams, scrubbed clean 2Tbsps

olive oil 1large

Spanish onion, diced 1teaspoon

pimenton (smoked Spanish paprika)2Tbsps

(1/4 stick) unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Clams can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Aubert Lauren Vineyard Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 139 dollars per bottle.