Utah Bites

Steamed Chorizo Clams & Potatoes

Potatoes and clams with Spanish chorizo may sound like an odd combination, but trust me – it’s delicious!  I like to serve the clams in bowls with some of the broth and crusty, toasted bread alongside.

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Potatoes and clams with Spanish chorizo may sound like an odd combination, but trust me – it’s delicious!  

Ingredients:

  • 1 Tbsp olive oil
  • 6 oz. chorizo sausage, cut into thin rounds (Note: be sure to use Spanish-style chorizo, which has more of a salami-like consistency than Mexican chorizo, which will fall apart upon cooking.)
  • 2 small yellow potatoes, such as Yukon Gold, peeled and thinly sliced
  • 1/2 large onion or 1 small onion, peeled and thinly sliced
  • 2 garlic cloves, peeled and minced
  • 1/2 cup fresh or frozen peas, preferably English peas
  • 1 cup white wine
  • 3-4 thyme sprigs
  • 2 1/2 to 3 dozen fresh small clams, such as Venus or Littleneck, rinsed
  • Handful of fresh Italian parsley sprigs, minced

Method:

  1. Over medium heat in a large skillet or Dutch oven, cook the chorizo in the olive oil until lightly browned, about 3-4 minutes.
  2. Add the sliced onion and potato slices and saute until the onion wilts a bit and the potato slices are lightly browned, about another 3-4 minutes.
  3. Stir in the minced garlic and saute until softened, about 1-2 minutes.
  4. Pour the wine into the pan, along with the peas and thyme. Stir well, bring to a simmer, and cover the pan. Cook for 12-15 minutes or so, until the potato slices have softened but aren’t mushy.
  5. Add the clams to the pan. Cover and cook until all of the clams open, about 7-10 minutes. Discard any clams that don’t open.
  6. Garnish with the minced parsley.

I like to serve the clams in bowls with some of the broth and crusty, toasted bread alongside.

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Food writer Ted SchefflerOriginally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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