Clams With Chorizo Leeks Tomato And White Wine Recipes
You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.
Recipe From epicurious.com
Provided by Anthony Bourdain
Categories HarperCollins Dinner Seafood Shellfish Clam Sausage Pork Leek White Wine Wine Garlic Dairy Free Wheat/Gluten-Free Peanut Free
Yield 4 servings
Number Of Ingredients 9
For the Clam and Chorizo lovers, this is a easy dish, full of flavor. I made it a few years back and let me say, using some crusty bread to soak up this sauce is a must! Make it a Romantic dish or serve to your party guests. It is sure to please! I got this recipe from a 2006 Canadian Living magazine, and I forgot all about it, until I went through my cookbooks. This can be served as a appetizer as well. Please enjoy :)
Recipe From food.com
Provided by daisygrl64
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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Aug 20, 2004 Stir in wine and bring to a boil. Step 2 Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with...
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Feb 20, 2019 Ingredients 2 tbsp olive oil 6 oz best-quality fresh chorizo, thinly sliced 1 large or 2 medium leeks (white parts only), trimmed and sliced (about 2 1/2 cups) 4 …
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Feb 20, 2019 Ingredients 2 tbsp olive oil 6 oz best-quality fresh chorizo, thinly sliced 1 large or 2 medium leeks (white parts only), trimmed and sliced (about 2 1/2 cups) 4 …
- In a large saute pan, heat 1 tbsp of the oil over medium high heat, then add the chorizo and cook, stirring with a wooden spoon, until the chorizo has rendered its fat and is crisp and browned at the edges, 5 to 7 minutes.
- Add the remaining 1 tbsp oil, the leeks, and chopped garlic and stir to coat the vegetables with the oil. Season with salt and pepper and continue to cook until the vegetables are tender, about 5 minutes.
- Stir in wine, increase the heat to high, and cook until the wine is reduced by half. Add the tomatoes and let the mixture come to a high boil. Add the clams, working in batches if necessary to ensure that they're in a single layer.
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