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Clams with Chorizo? Absolutely!

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]

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AboutDave Dewitt

Dave is known in the media as "The Pope of Peppers" because of the 36 books he's written on chile peppers and spicy food around the world. He's also co-producer of the National Fiery Foods & Barbecue Show and editor and publisher of the Fiery Foods & Barbecue SuperSite at www.fiery-foods.com. His latest book, with chile breeder Dr. Paul Bosland, is The Complete Chile Pepper Book.

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