Sunday Supper: Clam And Chorizo Stew Recipe

1. 1

   Heat a large skillet over medium high heat, add chorizo, and cook until chorizo is crisp. Add chopped onions to remaining oil and cook, stirring occasionally, until onions are soft, about 8 minutes. Add tomatoes and cook until they begin to fall apart, about 4 minutes. Add clams and reserved chorizo to pan; cover with lid tightly and cook until clams open, about 10 minutes.

2. 2

   Remove lid and discard any unopened clams. Season to taste with kosher salt and cracked black pepper. Serve immediately with a crusty loaf of bread and crisp cold beer.

* Per serving · 4 servings · Values may vary.

No additional tips available.