Chorizo and Clams, Portuguese Style

1. 1

   In a large pot or saute pan, heat the oil over medium heat.

2. 2

   Add the onion and garlic and cook until the onion begins to wilt, about 3 minutes.

3. 3

   Crumble the chorizo into the pan and cook, stirring occasionally, until it begins to firm, about 2 minutes.

4. 4

   Stir in the tomato paste, bay leaf, wine, and water and bring to a boil.

5. 5

   Cover partially and cook until the liquid is reduced and the mixture is saucy, 5 minutes.

6. 6

   Add the shellfish to the pan, cover all the way, and cook until the shells open and their meat is slightly firm, about 5 minutes.

7. 7

   Discard any shellfish that fail to open, then serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.