Brothy Clams And Chorizo Recipe

Name: Brothy Clams And Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 lb spanish chorizo sausage, diced; 1 large fennel bulb, diced; 1 large Spanish onion, diced; 4 garlic cloves (grated or minced); 1 teaspoon pimentos (smoked Spanish paprika); 1 pinch crushed red pepper flakes; 2 cups clam juice; 1 cup dry white wine; 3 dozen littleneck clams, scrubbed clean; 4 tablespoons fresh parsley leaves, roughly chopped; 2 tablespoons unsalted butter; 1 lemon, zested and juiced; 1 loaf crusty bread, for serving

Servings: persons

2 tablespoons olive oil
1/2 lb spanish chorizo sausage, diced
1 large fennel bulb, diced
1 large Spanish onion, diced
4 garlic cloves (grated or minced)
1 teaspoon pimentos (smoked Spanish paprika)
1 pinch crushed red pepper flakes
2 cups clam juice
1 cup dry white wine
3 dozen littleneck clams, scrubbed clean
4 tablespoons fresh parsley leaves, roughly chopped
2 tablespoons unsalted butter
1 lemon, zested and juiced
1 loaf crusty bread, for serving

1
In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes.
2
Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up.
3
After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth!

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 lb spanish chorizo sausage, diced, 1 large fennel bulb, diced, 1 large Spanish onion, diced, and more.

Yes, Brothy Clams And Chorizo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brothy Clams And Chorizo

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