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steamed clams with chorizo

charbsbeach avatar
Recipe by
Gail Charbonneau
@charbsbeach
The Villages, FL

I come from Long Island, New York where clams are a staple in most kitchens. This is a great appetizer to serve, and so easy to make. I first had it a friend's pool party, and with 10 of us it was gone in no time.

►
yield 12 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For steamed clams with chorizo

  • 2 Tbsp
    olive oil
  • 1 lb
    fresh chorizo sausage removed from skins and broken up.
  • 3 clove
    garlic, minced
  • 2
    bay leaves, whole
  • 24
    little neck clams, scrubbed
  • 1 c
    dry white wine
  • 1 lg
    orange, halved
  • 1/4 c
    parsley, chopped
  • crusty bread

How To Make steamed clams with chorizo

  • 1
    In a large pot,or Dutch Oven, Heat oil over medium high heat. Add the Chorizo and cook until browned. Add the garlic and bay leaves, saute until lightly browned.
  • 2
    Add the wine and clams.
  • 3
    Squeeze the juice from the orange into the pot, then add the halves. The rind with add another dimension to the sauce.
  • 4
    Cover and steam until the clams open, discard any that do not.
  • 5
    Remove from heat, top with parsley and serve with crusty bread.
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