Steamed Clams with Chorizo and Tomatoes
Serve this easy, outstandingly flavoured dish with crusty bread to sop up all the zesty sauce. It also makes a delicious appetizer for six.
Servings: 4
Ingredients:
Steamed Clams with Chorizo and Tomatoes
Photography by Edward Pond
| 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% |
-
2 tbsp (25 mL) extra-virgin olive oil
1-1/2 cups (375 mL) sliced dried chorizo sausage (6 oz/175 g)
1 onion, thinly sliced
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
2 lb (1 kg) plum_tomatoes, chopped (about 10)
1 tbsp (15 mL) sherry vinegar or wine vinegar
4 lb (2 kg) littleneck clams, scrubbed
1/2 cup (125 mL) 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.
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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