Ingredients for - Clams With Chorizo and Tomatoes
How to cook deliciously - Clams With Chorizo and Tomatoes
1. Stage
Sort the clams: Throw out clams that are cracked or broken. If any clams are slightly open, tap them on the counter. If they don’t close, throw them out.
2. Stage
Prep the clams: If you harvested the clams yourself or bought them from a small purveyor, soak them in cool, salted water covered with a dish towel for 30 minutes to purge them of sand. Rinse clams in the sink under cool water, rubbing off any dirt with your thumbs.
3. Stage
Make the broth: Heat the olive oil in a large pot or Dutch oven set over medium heat. Add the onion and sauté until tender and translucent, about 2 minutes. Add the garlic and chorizo and sauté for a few minutes more to infuse the vegetables with smoky flavor. Add the tomatoes, crushed red pepper, white wine, and water, and raise the heat so the liquid boils gently. Cook a few minutes more to soften the tomatoes and allow the flavors to develop.
4. Stage
Cook the clams: Add the clams, cover with a lid, and simmer until the clams open, about 10 minutes. Break the butter into pieces and add to the pan, stir, and scatter with parsley. Turn off the heat.
5. Stage
Toast the bread: While the clams cook, cut several thick slices of bread (one or two slices per person is a good place to start), brush lightly with olive oil, and sprinkle with salt. Toast on a hot grill or under a broiler. This should only take minute or two. When finished set aside to serve with clams.
6. Stage
Serve: Spoon clams and broth in shallow bowls with a slice of bread on the side.
