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Steamed Clams with Chorizo and Tomatoes

By The Canadian Living Test Kitchen

Tested till perfect

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Steamed Clams with Chorizo and Tomatoes

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 365
pro 22 g
total fat 25 g
sat. fat 7 g
carb 15 g
fibre 3 g
chol 61 mg
sodium 735 mg
% RDI: -
calcium 7
iron 80
vit A 26
vit C 60
folate 19

More great recipes from this menu:

Serve this easy, outstandingly flavoured dish with crusty bread to sop up all the zesty sauce. It also makes a delicious appetizer for six.

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1-1/2 cups sliced dried chorizo sausages, (6 oz/175 g)
  • 1 onion, thinly sliced
  • 1 garlic clove, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 lb plum tomatoes, chopped
  • 1 tbsp sherry vinegar, or wine vinegar
  • 4 lb littleneck clams, scrubbed
  • 1/2 cup packed torn fresh basil

Preparation

In Dutch oven, heat oil over medium heat; fry chorizo, onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 8 minutes.

Stir in tomatoes and vinegar; cook over medium-high heat, stirring occasionally, until slightly thickened and tomatoes are tender, about 15 minutes.

Add clams; cover and bring to boil over high heat. Cook just until clams open wide, 8 to 10 minutes. Discard any that do not open. Remove from heat; stir in basil.

Additional information : Variation
Steamed Mussels with Chorizo and Tomatoes: Omit clams. Use 2 lb (1 kg) mussels, scrubbed and beards removed; reduce cooking time to 4 to 6 minutes.

Source : Canadian Living Magazine: August 2007

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