0 (0)

Categories: Appetizers, Fish and Shellfish, Mains

Manila clams with chorizo

Mussels from Prince Edward Island, cockles from New Zealand, periwinkles from Cape Cod and clams from Vancouver -- the shellfish on our dinner plates have flown in from all over for the occasion. And we're glad they did. You don't ... Read more

Total time: 1 hour | Serves 6
Note: From Jessica Boncutter at Hog Island in San Francisco.
  • 1/2 pound fresh bulk chorizo
  • 1/4 cup olive oil
  • 1 cup thinly sliced onion
  • 1 cup thinly sliced carrot
  • 3 tablespoons slivered garlic
  • 2 chiles de arbol pods
  • 1 cup white wine
  • 1 small plum tomato, chopped
  • 1 pound small Manila clams (about 21 clams)
  • 1 tablespoon extra virgin olive oil
  • 1 cup cooked cannellini beans, optional

Step 1In a 5-quart pot, break up the chorizo and cook until it is lightly browned, about 8 to 10 minutes. Remove from the pot and set aside.

Step 2In the same pot, add the olive oil and sweat down the onion and carrots over medium-low heat until soft, about 8 to 10 minutes. Add the garlic and cook 2 minutes.

Step 3Add the chile pods, white wine, tomato and the browned chorizo. Cook on low heat, covered, for 30 minutes. Add the beans, if using.

Step 4Add the clams and cover. Clams will begin to open in about 5 minutes. To serve, spoon onto warm appetizer plates and drizzle with olive oil.

Each serving:
356 calories; 13 grams protein; 10 grams carbohydrates; 1 grams fiber; 26 grams fat; 7 grams saturated fat; 41 mg. cholesterol; 499 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Smashed fries
Warm barley and kale salad with roasted pears and candied prosciutto
Pasta spirals with onion compote
Summer vegetable salad with orzo