By Tracey Ceurvels, contributing writer
I’m a New England girl at heart, where clams are served in their purest form (and fried, too, of course), but I must admit, I love this sultry Spanish clam dish. I stew the clams with my new favorite ingredient, chorizo, for a marriage of two very complementary ingredients. (I’ve been adding chorizo to so many dishes lately, with amazing results.)
This dish is so easy to make and packed with flavor. I serve it with grilled bread and a bottle of spicy Spanish red wine.
Clams & Chorizo with Tomato and Garlic
Serves 4
Hands on Time: 10 min
Total Time: 25 min
Ingredients:
2 garlic cloves, sliced
1/4 lb Spanish chorizo (sweet or hot), diced into ¼ inch pieces
2 tablespoons extra-virgin olive oil
2 cans (14-oz) stewed tomatoes
1 pinch of saffron
4 lbs littleneck clams (2 inches in diameter), scrubbed
Make the Dish:
Cook garlic and chorizo in oil in a heavy cast iron pot over moderate heat for about 2 minutes, stirring occasionally. Add stewed tomatoes and bring to a simmer, breaking up any large pieces with a spoon. Add saffron and simmer, uncovered over medium heat for about 10-15 minutes. Stir occasionally until sauce has thickened.
Add clams and cover. Cook over medium to high heat, until clams open (about 10 minutes). Discard any clams that have not opened. Serve immediately.
