Recipe: Clams With Spanish Sausage [edit]

Other Names: Almejas Con Chorizo
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Foodista Blog: “Clams With Spanish Sausage”

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 ...

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Yield: 4

[edit] Ingredients

½

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

[edit] Preparation

Step 1

Scrub clams and remove any that are not closed or that have a bad smell.

Step 2

Heat olive oil in a pot and sweat the garlic.

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.