Steamed Clams with Chorizo and Tequila

Name: Steamed Clams with Chorizo and Tequila
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Global
Ingredients: 177 milliliters clam juice; 59 milliliters fresh cilantro leaves, finely chopped; 5 cloves garlic, minced; 907 grams littleneck or other small clams, scrubbed; 170 grams raw pork chorizo; 1 loaf sourdough bread; 237 milliliters tequila; 2 Tbsps (1/4 stick) unsalted butter; 1 small white onion, chopped

You can never have too many main course recipes, so give Steamed Clams with Chorizo and Tequilan a try. This recipe covers 42% of your daily requirements of vitamins and minerals. One serving contains 1378 calories, 53g of protein, and 34g of fat. This recipe serves 2. Head to the store and pick up littleneck, cilantro leaves, butter, and a few other things to make it today. To use up the pork you could follow this main course with the Blueberry Buckle as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Heat a heavy, medium pot over medium heat.

Equipment you will use

Pot

Add the chorizo, breaking up the large pieces with a wooden spoon.

Ingredients you will need

Chorizo

Equipment you will use

Wooden Spoon

Saute until almost crisp, about 6 minutes. Using a slotted spoon, transfer the chorizo to paper towels to drain.

Ingredients you will need

Chorizo

Equipment you will use

Slotted Spoon

Paper Towels

Add the butter and onions and cook over medium-high heat until the onions are soft, about 5 minutes.

Ingredients you will need

Butter

Onion

Add the garlic and saute until fragrant, about 3 minutes longer.

Ingredients you will need

Garlic

Add the tequila and clam juice and bring to a boil over medium-high heat, scraping up the browned bits at the bottom of the pan.

Ingredients you will need

Clam Juice

Tequila

Equipment you will use

Frying Pan

Add the clams to the pot, cover and reduce the heat to medium. Cook until the clams open wide, 10 to 12 minutes (discard any clams that remain unopened). Return the chorizo to the pot and stir to combine. Divide between 2 bowls, sprinkle with the chopped cilantro and serve with the loaf of sourdough.

Ingredients you will need

Cilantro

Chorizo

Clams

Equipment you will use

Bowl

Pot

Equipment

Ingredients

Servings:

177milliliters

clam juice 59milliliters

fresh cilantro leaves, finely chopped 5cloves

garlic, minced 907grams

littleneck or other small clams, scrubbed 170grams

raw pork chorizo 1loaf

sourdough bread 237milliliters

tequila 2Tbsps

(1/4 stick) unsalted butter 1small

white onion, chopped

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 GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.