September 07, 2009
I had images of barbecuing all weekend, kicking it in the sun while languidly listening to the waves lap against the side of our boat, reading my Kindle and favorite ...
Other Names: Almejas Con Chorizo
Related Blogposts
Bloggers, have you written about Clams With Spanish Sausage? Add a widget!
Yield: 4
[edit] Ingredients
½ |
pound Spanish Chorizo |
2 |
pounds Manila Clams |
2 |
|
1 |
tablespoon Olive Oil |
1 |
pound red Fingerling Potatoes |
1 |
|
2 |
cups White Wine |
1 |
tablespoon Chopped Parsley |
[edit] Preparation
Step 1 |
Scrub clams and remove any that are not closed or that have a bad smell. |
Step 2 |
|
Step 3 |
Slice the chorizo and add it to the garlic and olive oil to brown. |
Step 4 |
Add fingerling potatoes split lengthwise. Stir in fat from chorizo and cook on medium heat until slightly borwned. Add a small amount of wine to avoid burning and to release drippings from bottom of pot. |
Step 5 |
Add remainder of wine, reduce to a simmer and cover for about 10 minutes, until potatoes are cooked and soft. |
Step 6 |
Add clams, raise heat to a low boil, and cover for another 10 minutes. Cook until all the clams open up. |
Step 7 |
Sprinkle with chopped parsley and serve. |
[edit] About Clams With Spanish Sausage
If you use a Mexichan chorizo it has a lot more fat, so leave out the olive oil and brown the sausage first then drain the excess fat.
