Steamed Clams With Chorizo And Fresh Corn
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Olive Oil1 tbsp
Garlic (finely chopped)1 cup
White Wine (dry)1 cup
Corn Kernel (fresh)40 small
Clam1
SaltDirections:
1
Heat the oil in a medium stockpot over mediumhigh heat
2
Add the chorizo and saute until golden brown on both sides
3
Remove the chorizo and place on a plate lined with paper towels
4
Drain all but 2 tablespoons of fat from the pan and return to the heat
5
Add the onions and garlic and cook until soft
6
Add the white wine and reduce by half
7
Add the corn and the clams, season with salt and pepper, and continue cooking until the clams just open
8
Remove the pan from the heat and add the parsley
9
Serve in bowls with slices of bread