Dish up these easy, outstanding clams with crusty bread to sop up all the zesty sauce. To serve this recipe as an appetizer, divide it into six smaller portions.
HANDS-ON TIME
20 minutes
TOTAL TIME
50 minutes
MAKES
4 servings
INGREDIENTS
2 tbsp extra-virgin olive oil
1½ cups sliced dry-curedchorizo (about 170 g)
1 onion, thinly sliced
1 clove garlic, minced
¼ tsp each salt and pepper
900 g plum tomatoes, chopped (about 10)
1 tbsp sherry vinegar or wine vinegar
2 kg littleneck clams, scrubbed
½ cup packed torn fresh basil
DIRECTIONS
In Dutch oven, heat oil over medium heat; cook chorizo, onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 8 minutes.
Stir in tomatoes and vinegar; cook over medium-high heat, stirring occasionally, until slightly thickened and tomatoes are tender, about 15 minutes.
Add clams; cover with tight-fitting lid and bring to boil over high heat.
Cook just until clams open wide, 8 to 10 minutes. Discard any that do not open. Remove from heat; stir in basil.
NUTRITIONAL INFORMATION, PER SERVING: about 365 cal, 22 g pro, 25 g total fat (7 g sat. fat), 15 g carb, 3 g fibre, 61 mg chol, 735 mg sodium. % RDI: 7% calcium, 80% iron, 26% vit A, 60% vit C, 19% folate.
VARIATION
STEAMED MUSSELS
WITH CHORIZO AND TOMATOES
Omit clams. Use 900 g mussels, scrubbed and beards removed; reduce cooking time to 4 to 6 minutes.
