Рецепт Steamed Clams with Chorizo in White Wine Broth
When it comes to clams there are only two sides. You either really love them or really hate them. As for me, I really really really love them. Thankfully so does my husband especially since I cook them on a regular basis.
Steamed clams make a great appetizer, but better yet with a few additions they make a fantastic dinner. I always make a big pot and serve them in deep bowls with all the yummy juices on the bottom. Kurt and I get some crusty sourdough to mop up all that yumminess and go to town.
So make a big pot of steamed clams, grab some bread and enjoy.
Steamed Clams with Chorizo in White Wine Broth
Author: Kathy Steger
Serves: 2
- 2 dozen littleneck clams, scrubbed
- 2 chorizo links (3.5 oz)
- 1 small onion, chopped
- 2 large garlic cloves, thinly sliced
- 1 sprig rosemary, finely chopped
- 2 sprigs thyme, finely chopped
- 5-6 baby red potatoes, sliced into ¼ inch slices
- 1 cup white wine
- 2 cups water
- fresh parsley
- 1 tbsp extra virgin olive oil
Heat olive oil in a heavy pot over medium heat, add chorizo and cook about 3 minutes.
Mix in onion, garlic, thyme and rosemary and allow to cook for another 3 minutes.
Add potatoes and sauté for 5 minutes.
Pour in the white wine and allow to reduce by half.
Pour in water, cover and cook for about 8 minutes until the potatoes are almost done.
Season with salt.
Add clams, cover and steam until all the clams have opened about 8 minutes.
Sprinkle with fresh parsley and serve with crusty bread.
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