Steamed Clams With Chorizo | Oregonian Recipes
Nothing cooks faster than a pot of steamed clams, and if you've made a log of the red pepper butter in advance, even weeknights are fair game for this quick ...
Ingredients
- 3 pounds Manila clams
- 4 ounces dry-cured chorizo (not the raw variety), halved lengthwise and cut crosswise into thin slices
- 1/2 cup dry white wine
- 1/2 cup water
- 4 tablespoons Roasted Red Pepper Butter With Thyme and Smoked Paprika (see accompanying recipe)
- 1 teaspoon chopped fresh thyme
- toasted artisan bread, for serving
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