Sunday Supper: Clam and Chorizo Stew

Name: Sunday Supper: Clam and Chorizo Stew
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams chorizo sausages (about , chopped; 4 servings Kosher salt and cracked black pepper; 2 kilograms littleneck clams, soaked and scrubbed; 1 onion, finely chopped; 2 tomatoes, chopped

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.

Instructions

Heat a large skillet over medium high heat, add chorizo, and cook until chorizo is crisp.

Ingredients you will need

Chorizo

Equipment you will use

Frying Pan

Add chopped onions to remaining oil and cook, stirring occasionally, until onions are soft, about 8 minutes.

Ingredients you will need

Onion

Cooking Oil

Add tomatoes and cook until they begin to fall apart, about 4 minutes.

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Tomato

Add clams and reserved chorizo to pan; cover with lid tightly and cook until clams open, about 10 minutes.

Ingredients you will need

Chorizo

Clams

Equipment you will use

Frying Pan

Remove lid and discard any unopened clams. Season to taste with kosher salt and cracked black pepper.

Ingredients you will need

Cracked Black Peppercorns

Kosher Salt

Clams

Serve immediately with a crusty loaf of bread and crisp cold beer.

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Bread

Beer

Equipment

Frying Pan

Ingredients

Servings:

454grams

chorizo sausages (about , chopped 4servings

Kosher salt and cracked black pepper 2kilograms

littleneck clams, soaked and scrubbed 1

onion, finely chopped 2

tomatoes, chopped

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.