Clams and Chorizo with Tomato and Garlic

Name: Clams and Chorizo with Tomato and Garlic
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 garlic cloves, minced; 2 kilograms littleneck clams (2 inches in diameter), scrubbed; 2 Tbsps extra-virgin olive oil; 113 grams sweet or hot Spanish chorizo (spicy cured pork sausage), cut into 1/4-inch dice (3/4 cup); 794 grams stewed tomatoes

Need a gluten free, dairy free, and primal main course? Clams and Chorizo with Tomato and Garlic could be a spectacular recipe to try. One portion of this dish contains around 19g of protein, 19g of fat, and a total of 303 calories. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have olive oil, garlic cloves, stewed tomatoes, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Cook garlic and chorizo in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until garlic is golden, 1 to 2 minutes.

Ingredients you will need

Chorizo

Garlic

Cooking Oil

Equipment you will use

Pot

Add tomatoes and bring to a simmer, breaking up any large pieces. Simmer, uncovered, stirring occasionally, until sauce is thickened, about 15 minutes.

Ingredients you will need

Tomato

Sauce

Stir in clams and cook, covered, over moderately high heat, stirring once, until clams open, 9 to 12 minutes. (Discard any that have not opened after 12 minutes.)

Ingredients you will need

Clams

Serve immediately.

Equipment

Pot

Ingredients

Servings:

garlic cloves, minced 2kilograms

littleneck clams (2 inches in diameter), scrubbed 2Tbsps

extra-virgin olive oil 113grams

sweet or hot Spanish chorizo (spicy cured pork sausage), cut into 1/4-inch dice (3/4 cup)794grams

stewed tomatoes

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Clams. 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 Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.