Clams and Chorizo
High-quality clams are available year round. Remember to discard any clams that do not open—never try to force them open.
INGREDIENTS | SERVES 4
Carb Level: Moderate
- 1 tablespoon olive oil
- ½ pound chorizo sausage, quartered lengthwise and cut into ⅛-inch slices
- ½ cup sliced yellow onion
- 2 tablespoons minced garlic
- ¾ cup dry white wine
- 1 (14½-ounce) can diced tomatoes, with juice
- 4 pounds littleneck clams, well scrubbed
- 2 tablespoons chopped fresh parsley
- ½ teaspoon kosher salt
- Freshly cracked black pepper, to taste
Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the chorizo and cook until the sausage browns, about 4 minutes, stirring occasionally. Use a slotted spoon to transfer the sausage to a plate lined with paper towels to drain excess fat.
Add the onion to the pan and cook until soft, about 3 minutes. Add the garlic and stir. Add the wine and tomatoes, along with the juices. Bring to a simmer and cook until slightly thickened, about 4 minutes.
Add the clams and cooked chorizo, cover, and cook over medium-high heat until the clams open, about 7 to 8 minutes. Shake the pan occasionally while cooking.
Use a slotted spoon to transfer the clams to a shallow serving bowl. Add the parsley, salt, and pepper to the pan, and stir to mix. Taste and adjust seasoning as desired. Pour the sauce over the clams and serve hot.
Freeze leftover red or white wine in ice cube trays. After the wine has frozen solid, store the cubes in a labeled plastic bag in the freezer. You can then just add 1 or 2 cubes when a recipe calls for wine.