Recipe

Portuguese Clam And Chorizo Stew Recipe

Print Recipe

Ingredients

1 very large onion, thinly sliced
3 large garlic cloves, peeled & 2 minced
1/2 lb chorizo-peeled, halved & cut into 1/2-inch pieces
1/4 c extra-virgin olive oil, plus more for brushing
4 dozen littleneck clams, scrubbed
6 thick slices peasant bread
One 8-oz can or jar piquillo peppers, liquid reserved, peppers cut into 1/2-inch strips
1 1/2 c chicken stock or low-sodium broth
1/4 lb thickly sliced bacon, cut crosswise into 1/2-inch pieces

Directions

Step #1 Preheat the oven to 350°.
Step #2 Put the chorizo in a small saucepan with 1 c of the stock & let simmer until softened, about 15 mins.
Step #3 Drain the chorizo & discard the broth.
Step #4 Meanwhile, brush the bread with olive oil & toast for about 10 mins, until golden.
Step #5 Rub the toasts with the peeled whole garlic clove & transfer each slice to a deep soup bowl.
Step #6 In a large enameled cast-iron casserole, heat 2 tbsps of the olive oil until shimmering.
Step #7 Add the bacon & cook over moderate heat, stirring, until crisp, 7 to 8 mins.
Step #8 Using a slotted spoon, transfer the bacon to a plate & reserve it for another use.
Step #9 Add the onion & minced garlic to the casserole & cook over low heat/flame until softened, about 5 mins.
Step #10 Add the piquillo peppers & their liquid & cook for 1 min.
Step #11 Add the chorizo & the remaining 1/2 c of stock & bring to a boil.
Step #12 Add the clams, cover & cook over high heat until nearly all have opened, about 10 mins.
Step #13 Discard any unopened clams.
Step #14 Spoon the stew over the toasts, drizzle with the remaining 2 tbsps of olive oil & serve right away.
Enjoy the Portuguese Clam & Chorizo Stew recipe

Viewing Portuguese Clam and Chorizo Stew Receipe