Steamed Clams With Chorizo And Tequila
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
61
Spice
53
Sweetness
41
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Unsalted Butter (1/4 stick)1 small
White Onion (chopped)5 cloves
Garlic (minced)1 cup
Tequila3 cup
Clam Juice1 loaf
Sourdough BreadDirections:
1
Heat a heavy, medium pot over medium heat
2
Add the chorizo, breaking up the large pieces with a wooden spoon
3
Saute until almost crisp, about 6 minutes
4
Using a slotted spoon, transfer the chorizo to paper towels to drain
5
Add the butter and onions and cook over medium-high heat until the onions are soft, about 5 minutes
6
Add the garlic and saute until fragrant, about 3 minutes longer
7
Add the tequila and clam juice and bring to a boil over medium-high heat, scraping up the browned bits at the bottom of the pan
8
Add the clams to the pot, cover and reduce the heat to medium
9
Cook until the clams open wide, 10 to 12 minutes (discard any clams that remain unopened)
10
Return the chorizo to the pot and stir to combine
11
Divide between 2 bowls, sprinkle with the chopped cilantro and serve with the loaf of sourdough