CLAMS WITH CHORIZO IN A TOMATO BROTH

I am always thinking of new ways to enjoy clams…love them any way they are prepared. I had a bit of chorizo in the fridge, so I thought I would do a little take on my Clams with Sausage recipe with these Clams with Chorizo in a Tomato Broth. The chorizo married with the crushed tomatoes added a whole different level of flavor and spice. This recipe is super quick, and super easy.

Local to Charlotte? Grab your fresh, littleneck clams at The Carolina Meat & Fish Co.! With only a few other ingredients, you will have one incredible dish…serve as an appetizer, or cook up some pasta to al dente and serve as a meal. Do not forget the bread…the sauce is meant to be soaked up!

Prepare you clams by soaking them in water with a touch of flour. Soak for about five to ten minutes. The clams will ingest the water and spit out the flour, along with any dirt/grit. Rinse well and reserve.

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Heat up the olive oil and chorizo in a pan. Use a pan that has a lid. Cook the chorizo for about 6 to 8 minutes. You will notice the texture is not necessarily like ground sausage…it is more paste-like. Be careful, because the sausage will have a tendency to brown rather quickly.

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Add in the minced shallots and allow to cook for just a minute or so. Pour in the tomatoes, clam juice, kosher salt and parsley. Bring to just under a boil.

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Add in the clams and lemon juice. Cover and allow the clams to open fully. I actually threw in the 1/2 lemon as well. This may take up to 7 or 8 minutes. Discard any clams that do not open.

Once all clams have opened, and any unopened have been discarded, remove from heat. Garnish the Clams with Chorizo in a Tomato Broth with fresh chopped parsley and serve immediately with toasted or crusty bread. ENJOY!