Clams With Spanish Sausage


Photo: Sheri Wetherell

About

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.

Yield:

4

Added:

December 10, 2009

Creator:

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Ingredients

1/2 pound Spanish Chorizo
2 pounds Manila Clams
2 cloves garlic
1 tablespoon Olive Oil
1 pound red Fingerling Potatoes
1 Bay Leaf
2 cups White Wine
1 tablespoon Chopped Parsley

Preparation

1
Scrub clams and remove any that are not closed or that have a bad smell.
2
Heat olive oil in a pot and sweat the garlic.
3
Slice the chorizo and add it to the garlic and olive oil to brown.
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.
5
Add remainder of wine, reduce to a simmer and cover for about 10 minutes, until potatoes are cooked and soft.
6
Add clams, raise heat to a low boil, and cover for another 10 minutes. Cook until all the clams open up.
7
Sprinkle with chopped parsley and serve.

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