Clams with Chorizo
18 clams, cleaned well
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Ā¼ cup Spanish chorizo, paper removed, small diced
2 garlic cloves, sliced thin
2 shallots, diced small
Ā¼ teaspoon red crushed chili flakes
Ā¼-Ā½ cup Spanish sherry
1 cup clam juice or chicken broth
Ā¼ cup Parsley, chopped fine
1 tablespoon cold butter
Toasted baguette for serving
Ā
Heat the oil in a sautĆ© pan with the chorizo.Ā Once the chorizo has begun to render, add the garlic, shallot, chili flake and clams.Ā Cook, shaking the pan for 1-2 minutes or until the garlic is fragrant.Ā Add the sherry.Ā Allow the sherry to reduce for 1 minute then add the clam juice or chicken broth.Ā Cover and allow to steam until the clams have opened.Ā Discard any clams that do not open. Ā Add the butter and parsley, swirling the pan to combine.Ā Taste for seasoning.Ā Serve with toasted baguette.