Chorizo and Little Neck Clams in a Spicy Seafood Broth
D'Artagnan chef bio | Yield: Serves 4
Spicy chorizo sausage pairs well with clams and other seafood, as this easy recipe from blogger Cherie Scott of Mumbai to Maine demonstrates. If you can’t get little neck clams, substitute with any type, or even mussels.
- ¼ cup olive oil
- 2 large yellow onions, diced
- 6 garlic cloves, finely chopped
- 1 package of Chorizo Sausage
- 1 bunch of scallions – mostly the greens, I save the onion parts for another dish
- 1 tube of tomato paste
- 1 teaspoon of cayenne powder
- 4 lbs of Little Neck Clams
- 1 cup of white wine, such as Gewurztraminer
- ¼ cup water
- Crusty bread for dunking
- Sauté the diced onions in the olive oil until light brown.
- Add the finely chopped garlic and sauté until golden brown, but don’t let them blacken.
- Add the chopped chorizo and scallions and sauté for 5 minutes on medium heat.
- Add the cayenne powder and the tomato paste and stir well. Cook for 2 minutes on medium heat until the garlic, onion and chorizo mixture are coated with the tomato paste.
- Add the clams and stir well with tongs, to distribute the tomato mixture, then add the wine and deglaze the pan, stir well.
- Add the water, bring to a low boil, cover and simmer on low heat for 5-7 minutes, until all the clams are opened. Serve immediately with the crustiest bread for dunking and a chilled glass of your favorite white wine.