Friday, June 5, 2009

Steamed Clams in Wine with Chorizo

As soon as I come across any mussel or clam recipe that looks half-way interesting, it immediately gets book-marked. When I came across this recipe though, it also went straight to Norm as it was right up his culinary to speak! As recommeded by the blog (Mattbites) that I found it on, be sure to have some good crusty bread to soak up some of the broth!

Steamed Clams in Wine with Chorizo
(Source: Epicurious)

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 (We used mussels)
1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice
2 tablespoons fresh cilantro
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.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.

Makes 2 servings.

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