Steamed Clams and Chorizo

Steamed Clams and Chorizo Recipe
Photo: Iain Bagwell; Styling: Dan Becker
Simmer the clams in this flavorful red pepper, chorizo, and white wine sauce for an easy and healthy seafood supper.  Sprinkle with parsley and serve with crusty  bread.
5

Outstanding

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 259
Caloriesfromfat 52 %
Protein 16 g
Fat 15 g
Satfat 4.6 g
Carbohydrate 4.9 g
Fiber 0.4 g
Sodium 393 mg
Cholesterol 48 mg

Ingredients

1 tablespoon olive oil
1 red bell pepper, thinly sliced
4 ounces chorizo, casings removed, sliced
1 tablespoon minced garlic
1 cup dry white wine, such as Pinot Gris
4 pounds small clams in shells, scrubbed
2 tablespoons chopped flat-leaf parsley
Warm, crusty bread, such as ciabatta

Preparation

1. Heat olive oil in an 8-qt. pot over medium-high heat. Add bell pepper and cook, stirring, until slightly softened, about 3 minutes. Add chorizo and garlic; cook, stirring often, until chorizo is lightly browned, about 2 minutes.

2. Add wine, 1/2 cup water, and the clams; cover and cook until clams have opened, 6 to 8 minutes. Discard any unopened clams. Sprinkle with parsley and serve with bread.

Note: Nutritional analysis is per serving.

Note:

Kate Washington,

February 2009
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