Recipe

Clams And Chorizo Recipe

	Rottman / All my dishes 8 months, 1 week ago A good appetizer when company comes over. Serve with a sliced baguette to sop up the sauce. Prep:5m Cook:15m Servings:4	Rottman
	clam easy appetizer party company

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Fans

gardener61

Ingredients

2 tb olive oil

1 3-oz Spanish chorizo, casing removed, chopped

4 cloves garlic, coarsely chopped

2 sprigs thyme

12 littleneck clams, scrubbed

1/3 cup amontillado or dry sherry

Directions

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

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Comments

gardener61 8 months, 1 week ago said:
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 kids and the other had 9) and we would put the clams with chorizo, small red potatoes, onions,red hot dogs for the kids and corn on the cob in a huge pot with garlic and beer. Wow, I bet I haven't had that in 20 years!!
Thanks for the memory and the recipe!!

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