Monday, November 19, 2018


Here is a Spanish inspired clam dish. The chorizo gives the stew a robust flavor.

½ lb dry-cured Spanish chorizo, sliced
1 yellow onion, finely diced
3 cloves garlic, minced or pressed
1 14-oz can fire roasted tomatoes
1 14-oz can Great Northern beans, rinsed and drained
1 cup dry white wine
1 lb fresh small clams, cleaned
½ t red pepper flakes
¼ cup finely chopped Italian parsley, divided
Extra-virgin olive oil

Place a paella pan or large cast-iron skillet fitted with a lid over medium heat.
Add the chorizo and cook until crisp.
Add the onion and cook another 5 minutes.
Add the garlic and cook another minute.
Add the tomatoes, beans, and wine.
Simmer 10 minutes until the liquid is slightly reduced
Scatter on the clams, red pepper flakes, and half of the parsley.
Cover with a lid and cook until clams have opened, about 5 to 7 minutes.
Ladle into 2 warm soup bowls and garnish with the rest of the parsley.
Drizzle with a little extra-virgin olive oil.

Serve with crusty bread.

Serves 2

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