Steamed Clams in Wine and Chorizo

A classic dish that I found at A Taste of Spain: 9 Classic to Make at Home from The Kitchen . In the 9 Classic dishes I chose Steamed Clams in Wine and Chorizo (recipe originated from Epicurious) . The name Chorizo is new to me and later I found out that Chorizo is a sausage that has many different varieties and it is consumed all over Spain made with pork meat, parika and garlic.

I also checked on line whether Chorizo is available at local supermarket but I only found Chorizo available at The Butcher and German Market Place. So I quickly get Chorizo from The Butcher and bought a bottle of Dry white wine and other ingredients from Cold Storage. Before starting, I soaked the clams in salty water for about 30 mins and rinse with water 2-3 times to wash away the dirt and sand. I even pan fried the Chorizo first before putting into the deep pot.

My verdict: A pleasant classic dish that I'll definitely cook again.

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Steamed Clams in Wine and Chorizo

Recipe adapted from The Kitchen - A Taste of Spain & Epicurious

Yield makes 2 serving

Ingredients

1 medium Onion,chopped (100g)

1 yellow Bell pepper, chopped (100g)

1 Garlic clove, minced

1/2 tsp Cumid seeds

1/4 tsp Salt

2 tbsp Olive oil

3/4 cup Dry white wine (I increased to 1 cup with a little more salt)

2 lb little neck Clams (1 kg)

1/4 lb Spanish chorizo (spicy cured pork sausages) cut to 1/4" dice

2 tbsp Fresh cilantro (coriander)

Preparation:

Cook onion, bell pepper, garlic, cumin seeds and salt in oil in a deep pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 mins. Stir in Wine and bring to boil.

Add clams and chorizo, then boil, covered until clams open, 7-8 mins. (Discard any clams that are not open)

Season with pepper and stir in cilantro.

Serve these clams with some crusty bread for sopping up the sauce.