Chorizo and White Wine Clams

Serves: Six | Prep: 15 min | Cook: 21 min

Ingredients:

Chorizo and White Wine Clams:
3 lbs clams, cleaned
3 Tbsp olive oil, divided
1/2 cup chorizo, chopped
1 onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
1 tsp paprika
1 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp red pepper flake
2 plum tomatoes, chopped
1 cup white wine
1 cup vegetable stock
2 Tbsp fresh cilantro, chopped
2 scallions, thinly sliced
1/4 cup parmesan cheese, grated

Directions:
Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the chorizo and cook for 5–7 minutes, stirring occasionally, until browned and crisp.

Stir in the remaining 2 tablespoons of olive oil along with the onion and bell pepper, cooking for 3–4 minutes until softened. Add the garlic, paprika, cumin, salt, black pepper, and red pepper flakes, stirring constantly for 30–60 seconds until fragrant. Add the tomatoes, white wine, and stock, then bring the mixture to a gentle boil. Cook for 5–7 minutes to allow the flavors to meld. Reduce the heat to a simmer, add the clams, cover, and cook for 7–10 minutes, or until the clams have opened. Discard any clams that remain closed.

Remove from the heat and finish with fresh cilantro, sliced scallions, and a generous sprinkle of Parmesan cheese.

Serve immediately with warm, crusty Dutch Oven Bread for dipping into the flavorful broth.

More Delicious Recipes:
Garlic Butter Steamed Clams
Clams Casino
Baked Clams
Clam Corn Chowder
Chorizo Crumbled Cod Tray Bake