By Eddy − On Friday, August 5, 2016, 7 years ago in
Seafood Recipes
5 out of 5 with 33 ratings
comments: 4 - views: 34897
| Preparation time | 10 min |
| Cooking Time | 20 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
2 tablespoons olive oil½ pound chouriço, sliced1 small yellow onion, chopped5 cloves of garlic cut into thin slices1 can diced tomatoes (14½-oz)2 dozen clams½-cup dry white wine¼-cup cilantro, dividedCrusty, toasted bread, for garnish
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Preparation
- Three hours before cooking, soak the clams in cold water with a pinch of salt to clean out any sand.
- Change the water every hour (at least 2 times) or until the bowl has no sand residue in the bottom.
- Heat olive oil over medium heat in a medium-sized pot, dutch oven, or wok, add the chouriço and cook for approximately 2 minutes.
- Add onion, garlic, tomatoes and cilantro, and cook until the onion softens (approximately 3 minutes).
- Add the clams and pour in the wine.
- Bring the liquid to a simmer and cover the pot.
- Simmer until the clams open, approximately 6-8 minutes. (If any of the clams do not open, toss them out).
- Remove the clams to a serving bowl and cover to keep warm.
- Reduce the remaining liquid by half, then pour over the clams.
- Garnish with remaining cilantro and serve with crusty, toasted country bread.
Recipe & Photo Credit: Susan Hearn and Breana Lai
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