Steamed Clams in Wine and Chorizo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Active time: 20 min Start to finish: 35 min Serve these clams with some crusty bread for sopping up the sauce, or spoon them over linguine or rice. Ingredients:
1 medium onion, chopped |
1 yellow bell pepper, chopped |
1 garlic clove, minced |
1/2 teaspoon cumin seeds |
1/4 teaspoon salt |
2 tablespoons olive oil |
3/4 cup dry white wine |
2 lb littleneck clams (2 inches wide), scrubbed |
1/4 lb dried spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice |
2 tablespoons fresh cilantro |
Directions:
1. Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
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 pepper and stir in cilantro.
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