Clams with chorizo
Votes: 4
Time: 25 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 224, total fat 14 G., saturated fats 5 G., proteins 13 G., carbohydrates 7 G., fiber 1 G., cholesterol 29 mg, sodium 439 mg, sugar 1 G.
Calories 224, total fat 14 G., saturated fats 5 G., proteins 13 G., carbohydrates 7 G., fiber 1 G., cholesterol 29 mg, sodium 439 mg, sugar 1 G.
To enhance the shellfish's incredible flavor, simmer them in white wine with sautéed chorizo and onions. Finally, stir in butter and sprinkle with fresh parsley. Serve with white bread to soak up all the delicious juices.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp extra-virgin olive oil
- 220 g Spanish chorizo, thinly sliced
- 1 small Spanish onion, diced
- A pinch of red pepper flakes
- 1 clove garlic, minced
- 24 small clams, washed
- 1/4 cup bottled clam juice
- 0.5 cups dry white wine
- 1 tbsp unsalted butter
- 1 tbsp finely chopped fresh parsley
- Bread with crust for serving
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Recipes with similar ingredients: mollusks, chorizo sausage, white wine, shellfish juice, red pepper flakes, garlic
Cooking the dish according to the recipe:
- In a large skillet (preferably one that can also be used for serving), heat the olive oil over high heat. When it begins to smoke, add the chorizo and cook until the sausage begins to brown lightly, 2 minutes. Add the onion and red pepper flakes and cook, stirring, until the onion is translucent, 2 minutes.
- Add the garlic, clams, clam juice, and wine. Reduce heat to medium and cook until the shells open and are heated through, 5–7 minutes (discard any unopened shells). Remove from heat, stir in the butter and parsley. Season with salt and pepper to taste. Serve with bread.
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