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steamed clams with chorizo

charbsbeach avatar
Recipe by
Gail Charbonneau
@charbsbeach
The Villages, FL

I come from Long Island, New York where clams are a staple in most kitchens. This is a great appetizer to serve, and so easy to make. I first had it a friend's pool party, and with 10 of us it was gone in no time.

yield 12 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For steamed clams with chorizo

  • 2 Tbsp
    olive oil
  • 1 lb
    fresh chorizo sausage removed from skins and broken up.
  • 3 clove
    garlic, minced
  • 2
    bay leaves, whole
  • 24
    little neck clams, scrubbed
  • 1 c
    dry white wine
  • 1 lg
    orange, halved
  • 1/4 c
    parsley, chopped
  • crusty bread

How To Make steamed clams with chorizo

  • 1
    In a large pot,or Dutch Oven, Heat oil over medium high heat. Add the Chorizo and cook until browned. Add the garlic and bay leaves, saute until lightly browned.
  • 2
    Add the wine and clams.
  • 3
    Squeeze the juice from the orange into the pot, then add the halves. The rind with add another dimension to the sauce.
  • 4
    Cover and steam until the clams open, discard any that do not.
  • 5
    Remove from heat, top with parsley and serve with crusty bread.
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