Clams with Tequila and Chorizo

Name: Clams with Tequila and Chorizo
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 113 grams fresh Mexican chorizo sausage; 59 milliliters chopped cilantro; 1 dried Chile de Arbol; 4 teaspoons medium garlic cloves, minced (about; 1 Tbsp lime juice; 2 servings Lime wedges, for serving; 907 grams fresh Manila clams, scrubbed and cleaned; 2 servings Salt and freshly ground black pepper; 118 milliliters silver tequila; 2 servings Crusty bread, or tortilla chips, for serving; 1 Tbsp canola or vegetable oil

You can never have too many main course recipes, so give Clams with Tequilan and Chorizo Head to the store and pick up salt and pepper, vegetable oil, chile de arbol, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat the oil in a large saute pan over moderately high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and cook, stirring constantly, until it just begins to brown, about 1 minute. Stir in the sausage, breaking it up with a wooden spoon or spatula. Cook until the sausage is browned and heated through, 3 to 5 minutes.

Ingredients you will need

Sausage

Garlic

Equipment you will use

Wooden Spoon

Spatula

Transfer the sausage to a plate and set aside.

Ingredients you will need

Sausage

Pour the tequila into the pan, stirring to scrape up any browned bits from the bottom of the pan. Drop the chile pepper into the pan and continue to cook until the tequila is reduced by half, 1 to 3 minutes. Arrange the clams in a single layer on the bottom of the pan. Cover the pan and continue to cook until all of the clams have opened, 5 to 7 minutes total.

Ingredients you will need

Chili Pepper

Tequila

Clams

Equipment you will use

Frying Pan

Using tongs, transfer the opened clams to a large shallow serving dish or bowl. Stir the lime juice into the pan and return the cooked sausage to the pan, simmer for 2 to 3 more minutes. Taste the sauce and season with salt and pepper as needed. Keep in mind that the sausage, as well as the liquor given up by the clams, are both salty, so not much additional salt may be needed.

Ingredients you will need

Salt And Pepper

Lime Juice

Sausage

Liquor

Clams

Sauce

Salt

Equipment you will use

Tongs

Bowl

Frying Pan

Spoon the sauce over the clams and sprinkle with the chopped cilantro.

Ingredients you will need

Cilantro

Clams

Sauce

Serve with lime wedges on the side, and with crusty bread or tortilla chips for dipping into the sauce.

Ingredients you will need

Tortilla Chips

Crusty Bread

Lime Wedge

Sauce

Equipment

Ingredients

Servings:

113grams

fresh Mexican chorizo sausage 59milliliters

chopped cilantro 1

dried Chile de Arbol 4teaspoons

medium garlic cloves, minced (about 1Tbsp

lime juice 2servings

Lime wedges, for serving 907grams

fresh Manila clams, scrubbed and cleaned 2servings

Salt and freshly ground black pepper 118milliliters

silver tequila 2servings

Crusty bread, or tortilla chips, for serving 1Tbsp

canola or vegetable oil

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 La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.