Steamed clams with chorizo and fresh corn

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
½ pounds Chorizo, sliced 1/4-inch
Thick
½ cup Finely chopped Spanish
Onion
1 tablespoon Finely chopped garlic
1 cup Dry white wine
1 cup Fresh corn kernels
40 smalls Clams
Salt and freshly ground
Pepper
¼ cup Coarsely chopped parsley
Loaf of French bread, sliced inch thick

Directions

Heat the oil in a medium stockpot over mediumhigh heat. Add the chorizo and saute until golden brown on both sides. Remove the chorizo and place on a plate lined with paper towels. Drain all but 2 tablespoons of fat from the pan and return to the heat. Add the onions and garlic and cook until soft. Add the white wine and reduce by half. Add the corn and the clams, season with salt and pepper, and continue cooking until the clams just open. Remove the pan from the heat and add the parsley. Serve in bowls with slices of bread.

Yield: 4 servings

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