Portuguese Clam and Chorizo Stew

Name: Portuguese Clam and Chorizo Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams thickly sliced bacon, cut crosswise into 1/2-inch pieces; 6 slices thick slices peasant bread; 227 grams chorizo-peeled, halved and cut into 1/2-inch pieces; 3 larges garlic cloves, peeled and 2 minced; 48 littleneck clams, scrubbed; 355 milliliters chicken stock or low-sodium broth; 59 milliliters extra-virgin olive oil, plus more for brushing; 1 large very large onion, thinly sliced; 227 grams or jar piquillo peppers, liquid reserved, peppers cut into 1/2-inch strips

Portuguese Clam and Chorizo Stew is a dairy free recipe with 6 servings. One portion of this dish contains around 18g of protein, 32g of fat, and a total of 454 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in approximately 45 minutes. It will be a hit at your Autumn event. If you have very onion, littleneck clams, chorizo-peeled, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Put the chorizo in a small saucepan with 1 cup of the stock and simmer until softened, about 15 minutes.

Ingredients you will need

Chorizo

Stock

Equipment you will use

Sauce Pan

Drain the chorizo and discard the broth.

Ingredients you will need

Chorizo

Broth

Meanwhile, brush the bread with olive oil and toast for about 10 minutes, until golden. Rub the toasts with the peeled whole garlic clove and transfer each slice to a deep soup bowl.

Ingredients you will need

Whole Garlic Cloves

Olive Oil

Bread

Toast

Soup

Dry Seasoning Rub

Equipment you will use

Bowl

In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering.

Ingredients you will need

Olive Oil

Add the bacon and cook over moderate heat, stirring, until crisp, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate and reserve it for another use.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Add the onion and minced garlic to the casserole and cook over low heat until softened, about 5 minutes.

Ingredients you will need

Minced Garlic

Onion

Add the piquillo peppers and their liquid and cook for 1 minute.

Ingredients you will need

Piquillo Pepper

Add the chorizo and the remaining 1/2 cup of stock and bring to a boil.

Ingredients you will need

Chorizo

Stock

Add the clams, cover and cook over high heat until nearly all have opened, about 10 minutes. Discard any unopened clams. Spoon the stew over the toasts, drizzle with the remaining 2 tablespoons of olive oil and serve right away.

Ingredients you will need

Olive Oil

Clams

Stew

Equipment

Ingredients

Servings:

113grams

thickly sliced bacon, cut crosswise into 1/2-inch pieces 6slices

thick slices peasant bread 227grams

chorizo-peeled, halved and cut into 1/2-inch pieces 3larges

garlic cloves, peeled and 2 minced 48

littleneck clams, scrubbed 355milliliters

chicken stock or low-sodium broth 59milliliters

extra-virgin olive oil, plus more for brushing 1large

very large onion, thinly sliced 227grams

or jar piquillo peppers, liquid reserved, peppers cut into 1/2-inch strips

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well 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. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.