Clams with Chorizo

1. 1

   Heat a large saucepot over medium heat.

2. 2

   Add the chorizo and cook, using a spoon or spatula to break up the sausage into small pieces, until the sausage begins to brown.

3. 3

   Add the onions and garlic and sprinkle lightly with salt and pepper.

4. 4

   Continue to cook until the sausage has browned, 3 to 4 minutes, taking care not to burn the garlic.

5. 5

   Add the clams to the pot and let settle for a minute, then add the white wine and cilantro.

6. 6

   Re-season with salt and pepper and cover tightly with a lid.

7. 7

   Let cook about 5 minutes, making sure that the broth at the bottom is at a simmer during that time.

8. 8

   After 5 minutes, the clams should have opened or be mostly open; if not, or if the mixture is dry, add another 1/4 cup or so of wine, cover and simmer until the clams are open, 1 to 2 minutes longer.

9. 9

   Taste the broth for seasoning and add salt or pepper if necessary.

10. 10

    Add the butter to the broth and stir to combine.

11. 11

    Transfer to a large serving bowl, making sure to pour the broth over the clams.

12. 12

    (Remove any unopened clams and discard them.)

13. 13

    Serve with crusty bread or baguette.

* Per serving · 4 servings · Values may vary.

No additional tips available.