Joey877
I put this recipe in the Fish/Seafood thread because the name starts with Clams 🤣 The recipe is from SE August 6, 2011. It has been removed from the site.
Serves: 4
Active Time: 15 minutes, total time 25 minutes
I usually purchase my clams the day before so they can expel overnight to get rid of excess sand/grit. Honestly, last night, I only let them expel for about 3 hours and it was fine.
4 Chorizo Sauages (about 1#) - I have a note on the recipe stating Portuguese sausage
1 medium onion, finely chopped
2 roma tomatoes, chopped
4# little neck clams, soaked and scrubbe
kosher salt and black pepper
Heat a large skillet over medium high heat, add chorizo and cook until chorizo is crisp. Add the onion and cook until the onions are soft, about 8 minutes. Add tomatoes and cook until they begin to fall apart, about 4 minutes. Add clams and cover with a tight fitting lid until the clams open, about 10 minutes.
Adjust seasoning as you like. Serve immediately with crusty bread and ice cold beer.
My notes: I have made this recipe exactly before and I riff on it as well. This is how last night went:
1/2-ish # Mexican chorizo, bulk, cooked until it began to release fat, it did not crisp up like a firm chorizo would. Could it have? Maybe, but I did not want to risk burning it.
4 green onions, diced, sautéed the white for the recipe and garnished with the green tops
2 Roma tomatoes
1# little neck clams
1 8 oz bottle of Bar Harbor clam juice - but next time, only 4 oz of clam juice
followed the cooking directions, adding the clam juice and bring to a simmer before adding the clams. Garnish with the green onions.
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