Clams and Chorizo
From rottman 15 years ago
- 15 minutes to make
- Serves 4
A good appetizer when company comes over. Serve with a sliced baguette to sop up the sauce.
Ingredients
- 2 tb olive oil shopping list
- 1 3-oz Spanish chorizo, casing removed, chopped shopping list
- 4 cloves garlic, coarsely chopped shopping list
- 2 sprigs thyme shopping list
- 12 littleneck clams, scrubbed shopping list
- 1/3 cup amontillado or dry sherry shopping list
How to make it
- Heat a large skillet over medium-high heat. Add the oil and chorizo and saute, stirring often, until the chorizo starts to brown. Add the garlic and thyme and saute until the garlic is fragrant, about 1 minute. Add the clams, pour in the sherry, and cover the skillet. Cook, shaking the pan often, until the clams open. This can take 5 to 10 minutes, depending on the mood of the clams (some just don't want to open right away), so check periodically and remove the clams as they open.
- Serve in a wide shallow bowl with the pan juices scraped out over the clams.
- Fish without a Doubt, by Rick Moonen and Roy Finamore
People Who Like This Dish 3
- badboyj555 Toronto, CA
- gardener61 Woolwich, ME
- rottman Nottingham, MD
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The Rating
Reviewed by 1 people-
Oh...this reminds me of the clam bakes my Dad used to make every summer. We would all get up and go dig the clams early in the morning (depending on the tide)and in the afternoon the whole family would come over (large family, 1 grandmother had 12 ki...more
gardener61
in Woolwich loved it
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