Ingredients with Measurements:
- 2 pounds of fresh clams
- 1/2 pound of chorizo, sliced
- 1/2 cup of white wine
- 1/4 cup of olive oil
- 1/4 cup of chopped fresh parsley
- 3 cloves of garlic, minced
- 1 teaspoon of red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Large pot with a lid
- Steamer basket
Step-by-step instructions:
1. Rinse the clams under cold water and discard any that are open or cracked.
2. In a large pot, heat the olive oil over medium heat. Add the chorizo and cook until browned, about 5 minutes.
3. Add the garlic and red pepper flakes and cook for another minute.
4. Pour in the white wine and bring to a simmer.
5. Add the clams to the pot and cover with a lid. Steam for 5-7 minutes or until the clams have opened.
6. Discard any clams that have not opened.
7. Sprinkle with chopped parsley and season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Instead of chorizo, you can use bacon or smoked sausage.
- You can use chicken broth instead of white wine.
Variations:
- Add diced tomatoes to the pot before steaming the clams.
- Use mussels instead of clams.
- Add sliced bell peppers for extra flavor.
Tips and tricks:
- Make sure to discard any clams that have not opened after steaming.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with the broth and clams on display.
Garnishes:
Garnish with additional chopped parsley.
Pairings:
Serve with a crisp white wine or a cold beer.
Suggested side dishes:
Crusty bread, roasted vegetables, or a side salad.
Troubleshooting advice:
If the clams are not opening, make sure the lid is tightly sealed and the heat is not too high.
Food safety advice:
Make sure to discard any clams that have not opened after steaming.
Food history:
Steamed clams are a popular dish in many coastal regions, including New England and the Pacific Northwest.
Flavor profiles:
This dish is spicy and savory, with a hint of smokiness from the chorizo.
Serving suggestions:
Serve as an appetizer or main course.
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