Chorizo Clams

Name: Chorizo Clams
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 59 milliliters chopped cilantro; 1 sprig Cilantro , for garnish; 3 garlic cloves, smashed; 1 Tbsp seeded, finely diced jalapeno; 0 lemon; 907 grams littleneck clams, scrubbed; 59 milliliters Chicken Stock (page 362 or low-sodium store-bought); 2 Tbsps olive oil; 118 milliliters diced onion; 118 milliliters diced red bell pepper; 0 teaspoons red chili flakes; 4 slices rustic sourdough bread; 1 teaspoons salt; 177 milliliters diced dried Spanish chorizo, casing removed; 59 milliliters tequila, white preferred

Chorizo Clams is a dairy free main course. This recipe makes 2 servings with 969 calories, 36g of protein, and 69g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of cilantro sprigs, chorizo, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a heavy stockpot over medium-high heat, add the canola oil and cook the chorizo for 3 to 5 minutes, or until lightly browned.

Ingredients you will need

Canola Oil

Chorizo

Equipment you will use

Pot

Add the onion, peppers, salt, and garlic and cook for 4 to 5 minutes, until the onion has softened.

Ingredients you will need

Peppers

Garlic

Onion

Salt

Add the chili flakes and jalapeno and cook for 2 minutes more. Then add the tequila and chicken stock. Bring to a boil and add the clams and chopped cilantro. Cover tightly and cook until all the clams open, 8 to 10 minutes, stirring once. Discard any unopened clams.

Ingredients you will need

Chicken Stock

Red Pepper Flakes

Cilantro

Jalapeno Pepper

Tequila

Clams

While the clams are steaming, drizzle the bread with olive oil and broil or grill until just crisp, about 45 seconds each side.

Ingredients you will need

Olive Oil

Bread

Clams

Equipment you will use

Grill

Divide the clams into 2 shallow serving bowls and ladle the cooking liquid on top. Squeeze the lemon over the clams.

Ingredients you will need

Clams

Lemon

Equipment you will use

Bowl

Ladle

Garnish with the bread and a cilantro sprig.

Ingredients you will need

Cilantro

Bread

Equipment

Ingredients

Servings:

1Tbsp

canola oil 59milliliters

chopped cilantro 1sprig

Cilantro , for garnish 3

garlic cloves, smashed 1Tbsp

seeded, finely diced jalapeno 0

lemon 907grams

littleneck clams, scrubbed 59milliliters

Chicken Stock (page 362 or low-sodium store-bought)2Tbsps

olive oil 118milliliters

diced onion 118milliliters

diced red bell pepper 0teaspoons

red chili flakes 4slices

rustic sourdough bread 1teaspoons

salt 177milliliters

diced dried Spanish chorizo, casing removed 59milliliters

tequila, white preferred

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing 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 Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.