Steamed Clams in Wine and Chorizo

November 12, 2024

45

medium

2

Sauté the Vegetables:

  • Heat oil in a deep pot over moderate heat.
  • Add onion, bell pepper, garlic, cumin seeds, and salt. Cook, stirring occasionally, until the vegetables are softened, about 7 to 9 minutes.

Add the Wine:

  • Stir in the wine and bring the mixture to a boil.

Cook the Clams and Chorizo:

  • Add the clams and chorizo to the pot. Cover and cook until the clams open, about 7–8 minutes. (Discard any clams that do not open.)

Finish the Dish:

  • Season with pepper and stir in fresh cilantro.

Serve:

  • Serve the clams with crusty bread to soak up the flavorful sauce.
Reviews

Ingredients:

Adjust Servings
0.25pound chorizo cut to spanish, (spicy cured pork sausages)
0.5teaspoon cumin seeds
0.75cup wine dry white, with a little more salt)
2tablespoons cilantro fresh, (coriander)
1 garlic clove minced
1kg little neck clams
2tablespoons olive oil
100g onion chopped
0.25teaspoon salt
100g bell pepper yellow, chopped

Directions

1.
Sauté the Vegetables
1. Heat oil in a deep pot over moderate heat. | 2. Add onion, bell pepper, garlic, cumin seeds, and salt. Cook, stirring occasionally, until the vegetables are softened, about 7 to 9 minutes.
Mark as complete
2.
Add the Wine
Stir in the wine and bring the mixture to a boil.
Mark as complete
3.
Cook the Clams and Chorizo
Add the clams and chorizo to the pot. Cover and cook until the clams open, about 7–8 minutes. (Discard any clams that do not open.)
Mark as complete
4.
Finish the Dish
Season with pepper and stir in fresh cilantro.
Mark as complete
5.
Serve
Serve the clams with crusty bread to soak up the flavorful sauce.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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