TLC Cooking "Clams and Chorizo"

Clams and Chorizo

INGREDIENTS

zest (and juice) from one orange, divided
1/2	cup picked Italian parsley leaves
1/3	cup thinly sliced scallion, white and green parts
2	tablespoons olive oil
1/2	pound uncooked chorizo (spicy or mild), bulk or squeezed from casings
1/2	small onion, thinly sliced
3	cloves garlic, thinly sliced
1/2	cup dry white wine
3	dozen littleneck clams, scrubbed clean
2	tablespoons butter

PREPARATION:

In a small bowl, combine the zest, parsley leaves and scallion and set aside.
Place a sauté pan large enough to accommodate clams in one layer over medium heat. Add the olive oil. Add the chorizo, stirring to break up and brown. Add the onion and sauté until soft. Add the garlic and cook for a few moments. Pour in the reserved orange juice and white wine. Increase heat and let bubble a few moments.
Place the clams in the pan, cover and give a shake to distribute. Let cook, medium high, until the clams all open – 3-5 minutes. With a slotted spoon, remove clams to a serving bowl. Swirl butter into the pan sauce. Add the zest, parsley and green onion mixture. Pour over clams. Serve with crusty bread.

This recipe appears in: Italian

Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.

Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.