Author Notes
Such a delicious rustic clam dish, this is total comfort food that works in the summer as well as the winter.
This easy one pot recipe can be doubled and served family style for a dinner party, or halved for a romantic date night.
Amazing with a glass of crisp white wine and really crusty baguette. —kimalbachten
Ingredients
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1 link
Dry-cured Spanish Chorizo (such as Palacios), hot or mild to taste, halved and sliced in to 'moons'
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1 small
Onion, thinly sliced
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5 cloves
Garlic, rough chopped
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2 tablespoons
Olive or Grapeseed oli
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1 teaspoon
Crushed Red Pepper
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1 tablespoon
Smoked Paprika
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1 sprig
Fresh Thyme
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1 pinch
Spanish Saffron
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5
Fingerling Potatos, halved and sliced in to 'moons'
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1 cup
White Wine
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2 cups
Vegetable or Seafood Stock
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1 cup
Diced Tomato (fresh or canned)
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1 bottle
Clam Juice
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1 pound
Manila Clams
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1 handful
Fresh Parsley, chopped, for garnish
Directions
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In a large skillet saute chorizo, onion, garlic, red pepper and paprika in oil over medium heat until onion becomes translucent.
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Add potatoes and diced tomato, cooking down the tomatoes a bit if canned to get rid of the 'tinniness'.
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Add the wine, and simmer for a minute to cook down the alcohol, then add the stock and clam juice.
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Now it's time for the clams (the clams should be soaked in salted water prior to remove any grit or sand, please make sure your clams are clean and ready to go before you add them in!)
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Add clams and cover to steam until clams open (aprox 8-10 minutes), discarding any clams that do not open.
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Spoon into shallow bowls, garnish with parsley, and serve with a chunk of warm crusty bread, enjoy!
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