CLAMS WITH CHORIZO IN A TOMATO BROTH | SEAFOOD
Enjoy clams so many different ways. These clams with chorizo in a tomato broth may become your favorite. Eat as an appeitzer or meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.charlottefashionplate.com.
Ingredients
- 2 1/2 to 3 dozen littleneck clams, soaked and rinsed
- 5 ounces Cacique chorizo
- 1 Tablespoon olive oil
- 1 small shallot, minced
- 3 Tablespoons crushed tomatoes
- 1 bottle clam juice
- handful of roughly chopped parsley
- juice of 1/2 lemon
- 1 teaspoon kosher salt
- fresh chopped parsley, for garnish
- toasted or crusty bread, for dipping
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