Sunday Supper: Clam and Chorizo Stew
Sunday Supper: Clam and Chorizo Stew might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains approximately 38g of protein, 44g of fat, and a total of 597 calories. From preparation to the plate, this recipe takes around 25 minutes. It can be enjoyed any time, but it is especially good for Autumn. If you have chorizo sausages, tomatoes, littleneck clams, and a few other ingredients on hand, you can make it. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert.
Heat a large skillet over medium high heat, add chorizo, and cook until chorizo is crisp.
Add chopped onions to remaining oil and cook, stirring occasionally, until onions are soft, about 8 minutes.
Add tomatoes and cook until they begin to fall apart, about 4 minutes.
Add clams and reserved chorizo to pan; cover with lid tightly and cook until clams open, about 10 minutes.
Remove lid and discard any unopened clams. Season to taste with kosher salt and cracked black pepper.
Serve immediately with a crusty loaf of bread and crisp cold beer.
Recommended wine: Chardonnay, Muscadet, Riesling
Chardonnay, Muscadet, and Riesling are my top picks 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 GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.
GEN5 ChardonnayA very friendly Chardonnay, with juicy tropical fruit flavors, a hint of creaminess, and a long, bright finish. For five generations our family has lived and worked our land in Lodi, California, always striving to leave the land in a better state for the nextgeneration.