Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Clams and chorizo are both exceptional ingredients in their own right, but put them in one dish together and they enhance each other further. This light summer stew makes the most of simple flavors by adding just another ingredient or two designed to support the complex, spicy chorizo and sweet, briny clams without distracting the palate.
Let your clams sit in cold water to allow them to expel the sand that gets caught inside them. And before cooking your clams, scrub them with a kitchen brush and make sure they are all tightly closed.
- Active time: 15 minutes
- Total time:25 minutes
- 4 chorizo sausages (about 1 pound), chopped
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 4 pounds littleneck clams, soaked and scrubbed
- Kosher salt and cracked black pepper
Heat a large skillet over medium high heat, add chorizo, and cook until chorizo is crisp. Add chopped onions to remaining oil and cook, stirring occasionally, until onions are soft, about 8 minutes. Add tomatoes and cook until they begin to fall apart, about 4 minutes. Add clams and reserved chorizo to pan; cover with lid tightly and cook until clams open, about 10 minutes.
Remove lid and discard any unopened clams. Season to taste with kosher salt and cracked black pepper. Serve immediately with a crusty loaf of bread and crisp cold beer.