Steamed Clams and Chorizo
Photo: Iain Bagwell; Styling: Dan Becker
Simmer the clams in this flavorful red pepper, chorizo, and white wine sauce for an easy and healthy seafood supper. Sprinkle with parsley and serve with crusty bread.
How to Make It
Step 1
1
Heat olive oil in an 8-qt. pot over medium-high heat. Add bell pepper and cook, stirring, until slightly softened, about 3 minutes. Add chorizo and garlic; cook, stirring often, until chorizo is lightly browned, about 2 minutes.
Step 2
2
Add wine, 1/2 cup water, and the clams; cover and cook until clams have opened, 6 to 8 minutes. Discard any unopened clams. Sprinkle with parsley and serve with bread.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
1 tablespoon olive oil
1 red bell pepper, thinly sliced
4 ounces chorizo, casings removed, sliced
1 tablespoon minced garlic
1 cup dry white wine, such as Pinot Gris
4 pounds small clams in shells, scrubbed
2 tablespoons chopped flat-leaf parsley
Warm, crusty bread, such as ciabatta
Directions
Step 1
1
Heat olive oil in an 8-qt. pot over medium-high heat. Add bell pepper and cook, stirring, until slightly softened, about 3 minutes. Add chorizo and garlic; cook, stirring often, until chorizo is lightly browned, about 2 minutes.
Step 2
2
Add wine, 1/2 cup water, and the clams; cover and cook until clams have opened, 6 to 8 minutes. Discard any unopened clams. Sprinkle with parsley and serve with bread.
Step 3
3
Note: Nutritional analysis is per serving.
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