Subscribe for coupons & offers

Clams with Chorizo? Absolutely!

by Dave Dewitt on October 7, 2009 · 0 comments

clamsSteamed Clams with Chorizo

It’s hard to imagine the combination of spicy Mexican chorizo with clams, but this recipe really works!  It takes just 15 minutes (or less) of preparation time and 15 minutes of cooking.  Give it a try to surprise your guests.

2 tablespoons olive oil
1 pound ground chorizo sausage
3 cloves garlic, minced
2 bay leaves
2 dozen Little Neck clams, scrubbed
1 cup dry white wine
1 orange, halved
1/4 cup toasted piñon nuts
1/4 cup roughly chopped Italian parsley

In a large, decorative casserole or Dutch oven, heat the oil over medium heat. Add the chorizo and cook until browned. Add the garlic and bay leaves, and saute until lightly brown. Add the clams and wine. Squeeze the orange juice into the pan then add the halves. The rind will add another dimension to the sauce. Cover and steam until the clams open, discard any that do not. Remove from heat, remove the orange halves, sprinkle with the piñon nuts and top with the parsley.  Serve in the same dish.

Yield 8 servings
[Photo by Sergio Salvador]


For great spicy recipes, click the image above!

Leave a Comment

Previous post:

Next post:


4060 Morena Blvd
Suite C
San Diego, CA 92117
© 2009 LLC.
All rights reserved.
E-commerce by Yahoo!