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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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My Husband and I have this in one of our favorite Portuguese restaurant. Make sure you have some Portuguese bread to dip into the yummy, salty, garlicy juices. Ingredients:
3 dozen littleneck clams, scrubbed |
7 ounces chorizo sausage, sliced |
1 sliced leeks or 1 onion |
1 chili pepper, sliced thinly |
2 tablespoons butter (i use fresh herb butter recipe 82424) |
3 cloves garlic, minced |
1 cup white wine |
2 plum tomatoes, diced |
2 bay leaves |
2 tablespoons chopped fresh parsley |
lemon slice, for garnish |
Directions:
1. In a large pan fry chorizos till lightly browned.
2. Add butter, leeks, chili, bay leaf, garlic saute for 3 minutes add wine, diced tomatoes, and bay leaf bring to a boil.
3. Add the clams cover and steam for 5 minutes till all are opened.
4. Throw out any that do not open.
5. Garnish with lemons and parsley.
6. Serve with bread to soak up the juices.
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