Chorizo Steamed Clams Best Dishes

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Chorizo Steamed Clams

"I have constantly simply known as those chorizo steamed clams, 'Spanish Clams,' since it looks like there is some version of this on each Spanish restaurant menu I've ever seen. Sometimes they use beer, or white wine, or sherry; and lots of types of clams may be used. But the not unusual denominator is the spicy, Spanish-style chorizo. I like to serve steamed clams with grilled bread."

Ingredients :

1 tablespoon olive oil
1/2 cup finely diced onions
three oz Spanish chorizo sausage, quartered lengthwise, reduce into1/four-inch pieces
4 cloves garlic, minced
1 half cups white wine
3 pounds littleneck clams, scrubbed and rinsed
1/3 cup chopped Italian parsley
2 tablespoons butter

Instructions :

Prep : 15M	Cook : 2M	Ready in : 30M

Place big pot over medium warmness; upload olive oil. Stir in diced onion; cook dinner and stir till onions start to show translucent, three or four minutes. Add chorizo; cook dinner and stir to render some fats, about 3 minutes. Add garlic and prepare dinner 1 minute. Pour in white wine.
Raise warmth to high and bring liquid to a boil. Immediately add clams and distribute frivolously. Cover and cook until clams open, approximately 7 mins. During this time you could now and again shake the pot to "stir" the clams the use of potholders or a kitchen towel to hold the pot handles. It's excellent no longer to open the lid and stir.
When clams have opened, do away with pot from warmth. Stir in butter and parsley; permit butter to soften. Serve clams in heated bowls with lots of the liquid.

Notes :

You can truely adapt this kind of factor for your tastes. Cilantro in place of parsley, leeks rather than onions, and mussels rather than clams, just to name a few. Just ensure you've got plenty of grilled, or toasted bread round to absorb the glorious broth.
The recipe yields sufficient cooked clams to serve 4 as an appetizer or 2 as a primary dish.

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