Clams With Spanish Sausage
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 11:20pm

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.

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.