Steamed Clams in Wine and Chorizo
A flavorful Spanish-inspired seafood dish combining fresh littleneck clams with spicy chorizo, aromatic vegetables, and white wine. The clams are steamed until tender in a savory broth infused with cumin and fresh herbs.
4 servings
17 min
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Ingredients
- •1 medium medium onion, chopped
- •1 whole yellow bell pepper, chopped
- •1 clove garlic clove, minced
- •½ teaspoon cumin seeds
- •¼ teaspoon salt
- •2 tablespoons olive oil
- •¾ cup dry white wine
- •2 lb littleneck clams (2 inches wide), scrubbed
- •¼ lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice
- •2 tablespoons fresh cilantro
Cooking Instructions
- 1.
Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
9 min
- 2.
Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.
8 min
