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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A good appetizer when company comes over. Serve with a sliced baguette to sop up the sauce. Ingredients:
2 tb olive oil |
1 3-oz spanish chorizo, casing removed, chopped |
4 cloves garlic, coarsely chopped |
2 sprigs thyme |
12 littleneck clams, scrubbed |
1/3 cup amontillado or dry sherry |
Directions:
1. Heat a large skillet over medium-high heat. Add the oil and chorizo and saute, stirring often, until the chorizo starts to brown. Add the garlic and thyme and saute until the garlic is fragrant, about 1 minute. Add the clams, pour in the sherry, and cover the skillet. Cook, shaking the pan often, until the clams open. This can take 5 to 10 minutes, depending on the mood of the clams (some just don't want to open right away), so check periodically and remove the clams as they open.
2. Serve in a wide shallow bowl with the pan juices scraped out over the clams.
3. Fish without a Doubt, by Rick Moonen and Roy Finamore
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