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.
Photo: Iain Bagwell; Styling: Dan Becker
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
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.
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.
Note: Nutritional analysis is per serving.
Servings Serves 4
Amount Per Serving
Calories259Calories from Fat 52
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.