This week’s recipe combines two very Spanish food’s; chorizo and seafood, clams. This recipe really is as straightforward as it sounds and make sure you make a lot, as it is almost guaranteed your guests will want more!
INGREDIENTS
Clams
1 shallot
1 garlic clove
Chorizo
Salt
Black pepper
White wine
Butter
Fresh chives
Fresh parsley
METHOD
1. Place clams in salted water for 10 minutes, then drain. Repeat this twice to purge them. After this, remove clams and let them dry off.
2. Put a pan on medium heat.
3. Finely dice a shallot and thinly slice a garlic clove.
4. In a dry pan, add thinly sliced chorizo. Render the fat, stirring occasionally to release the natural oil. This takes around 10 minutes.
5. Add the diced shallot and sliced garlic to the pan. Fry in the chorizo oil.
6. Cook until the chorizo is crispy, then turn up the heat and add the clams.
7.Season with salt and pepper. Pour in enough white wine to cover the clams. Place the lid on the pan.
8. Cook for about 2 minutes, ensuring all clams have opened. Then remove the clams attempting to keep as much oil and chorizo in the pan.
9. Reduce the heat to very low. Remove the clams, keeping as much sauce and chorizo in the pan as possible.
10. Bring the sauce back to medium heat, add a few knobs of butter, and stir until melted. Add chopped chives and parsley. Pour the sauce over the clams.
Easy peasy! Watch Chef Nick in our recent episode of Good Morning Spain cook this masterpiece. Let us know if you try it at home!
