Chorizo Clams
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Canola Oil1 cup
Onion (diced)1 cup
Red Bell Pepper (diced)1 tsp
Salt1 tsp
Red Chili Flakes1
Lemon2 tbsps
Olive OilDirections:
1
In a heavy stockpot over medium-high heat, add the canola oil and cook the chorizo for 3 to 5 minutes, or until lightly browned
2
Add the onion, peppers, salt, and garlic and cook for 4 to 5 minutes, until the onion has softened
3
Add the chili flakes and jalapeno and cook for 2 minutes more
4
Then add the tequila and chicken stock
5
Bring to a boil and add the clams and chopped cilantro
6
Cover tightly and cook until all the clams open, 8 to 10 minutes, stirring once
7
Discard any unopened clams
8
While the clams are steaming, drizzle the bread with olive oil and broil or grill until just crisp, about 45 seconds each side
9
Divide the clams into 2 shallow serving bowls and ladle the cooking liquid on top
10
Squeeze the lemon over the clams
11
Garnish with the bread and a cilantro sprig