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Clams and Chorizo Recipe

Ingredients

How to make it

  • Heat a large skillet over medium-high heat. Add the oil and chorizo and saute, stirring often, until the chorizo starts to brown. Add the garlic and thyme and saute until the garlic is fragrant, about 1 minute. Add the clams, pour in the sherry, and cover the skillet. Cook, shaking the pan often, until the clams open. This can take 5 to 10 minutes, depending on the mood of the clams (some just don't want to open right away), so check periodically and remove the clams as they open.
  • Serve in a wide shallow bowl with the pan juices scraped out over the clams.
  • Fish without a Doubt, by Rick Moonen and Roy Finamore

People Who Like This Dish 3
Reviews & Comments 1

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    " It was excellent "
    gardener61 ate it and said...
    Oh...this reminds me of the clam bakes my Dad used to make every summer. We would all get up and go dig the clams early in the morning (depending on the tide)and in the afternoon the whole family would come over (large family, 1 grandmother had 12 kids and the other had 9) and we would put the clams with chorizo, small red potatoes, onions,red hot dogs for the kids and corn on the cob in a huge pot with garlic and beer. Wow, I bet I haven't had that in 20 years!!
    Thanks for the memory and the recipe!!
    Was this review helpful? Yes Flag

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rottman Nottingham, MD

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