Here's how you make it:
Ingredients:
- olive oil, salt, pepper
- 2 chorizo links (each one around 3oz), diced into small piece
- 24 littleneck clams, soaked and scrubbed
- 1 onion, diced
- 4 garlic cloves, diced
- 1 sprig of rosemary, diced
- pinch of herbs de provenace
- pinch of garlic powder
- pinch of cayenne pepper
- 3 large red potatoes (5-6 baby red potatoes), diced
- 1 cup white wine
- 2 cups of water (could add another 1 cup if you like more broth)
- parsley, chopped
Recipe:
1) Soak and scrub the littleneck clams for 30 mins. Set aside the clean clams in a bowl.
2) Dice the onion, chorizo, potatoes, rosemary, parsley and garlic. Set aside.
3) Add 1 tablespoon of olive oil and brown the chorizo for 5 mins. When the chorizo is brown and crusty, spoon it out of the pan and set aside.
4) In the same pan where the chorizo was browned, add the onion, rosemary and herbs de provence. Sauté for another 5 mins until the onions are soft. Add the garlic and sauté for 1 min.
At this point, it might be a good idea to get some bread toasting. I make a wheat sourdough bread on the weekends and then pull out slices of it from the freezer whenever I want bread. Just pop it in the toaster and the bread is ready to go!
5) Next, add the white wine and let reduce by half. Season with garlic powder, cayenne pepper, salt and pepper. Add the water, potatoes and chorizo. Bring to a boil.
6) As soon as the white wine broth is boiling, add the clams to the pot. Put the top on and let the clams steam for 8-10 mins.
Finish with adding fresh parsley to the broth. Serve with warm, crusty bread. Perfect for a cold, snowy day like today.
