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Ingredients
36 of the tiniest clams you can buy
2 tablespoons extra-virgin olive oil
1 chorizo sausage
1 onion, diced
3 cloves garlic, thinly sliced
2 tomatoes, peeled, seeded and coarsely chopped
½ cup coarsely chopped Italian parsley
1 bay leaf
Freshly ground pepper to taste
2 cups dry white wine
Nutritional analysis per serving (4 servings)
16 grams carbs; 49 milligrams cholesterol; 346 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 2 grams fiber; 918 milligrams sodium; 23 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub the clams, discarding any with cracked or open shells that fail to close when tapped.
- Step 2
Heat the olive oil in a nonreactive large sautee pan or saucepan. Prick the sausage a few times with a toothpick. Fry the sausage over medium heat until cooked, about five minutes on each side. Transfer the sausage to a cutting board and let it cool, then cut it into thin slices.
- Step 3
Discard all but two tablespoons of the fat from the pan. Add the onion and garlic and cook over medium heat until lightly brown, about three minutes. Stir in the sausage, tomatoes, parsley, bay leaf, pepper and wine. Bring the mixture to a boil. Stir in the clams and tightly cover the pot.
- Step 4
Cook the clams over high heat until the shells open, about eight minutes. Shake the pan occasionally to give the shells room to open. Ladle the clams and cooking liquid into shallow bowls (discard any that have not opened).
Private Notes
Comments
Used canned organic tomatoes and additional chorizo. Broth was great - probably all that wine :-)!
used 1 cup wine and 1 cup clam juice with great results
This was delicious. I used fresh turkey chorizo sausage, and added a little pasta (rigatoni).
This is a great starting place - lovely on its own Added kernels from one ear fresh corn plus 4 ribs of celery sliced thin, reduced wine to 1.5 cups, so good! Could easily add or substitute shrimp or chunks of firm fish… pretty much a ciopinno variant.