I’ve adapted my Mussels in White Wine recipe for clams and chorizo. While the flavor of the mussels recipe are delicate, the clams are packed with a spicy flavor. I think I actually like this better than the mussels. This is a must try recipe!!
2 links of chorizo
2 pounds clam, scrubbed clean under running water
2 tablespoons extra virgin olive oil
3/4 cup dry white wine
2 tablespoon butter
1/4 cup shallots, chopped
3 garlic, chopped
1/4 cup minced parsley
Place olive oil in pan and brown the chorizo on all sides.
Add the garlic until fragrant, about 30 seconds.
Add the shallots, butter and wine to the pan. Cook for a few minutes.
Now add the clams to the pan. Cover and cook until the clams open up, about 5 minutes. Throw out any clams that don’t open up.
Add to bowls and serve with crusty bread. The bread is great for soaking up the sauce.