Steamed Clams with Chorizo

1. 1

   In a large, decorative casserole or Dutch oven, heat oil over medium heat.

2. 2

   Add the chorizo and cook until browned.

3. 3

   Add the garlic and bay leaves, and saute until lightly brown.

4. 4

   Add the clams and wine.

5. 5

   Squeeze the orange juice into the pan then add the halves.

6. 6

   The rind will add another dimension to the sauce.

7. 7

   Cover and steam until the clams open, discard any that do not.

8. 8

   Remove from heat, top with parsley and serve in the same dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.