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Sunday, May 17, 2020

Clams in Chorizo Broth

Looking for something delicious, bold, and just a little bit different? If so, Clams in Chorizo Broth is the answer for an easy-to-make appetizer to share with friends or as a unique main dish for the family!


Whether you go clam digging yourself or simply purchase clams from your favorite fishmonger, this dish is not one you will find being served at the neighbor's house down the lane. And that is a good thing!


Because from time to time, we all need to change up our meals. From the food and recipes, we eat in regular rotation to something a little bit bold. A little bit bright. And a little bit different. This is true for the family as well as guests. A little jazz in our lives never hurts! 


The preparation is simple and you can prepare ahead to the Chorizo being cooked. A quick return to a boil for cooking the clams and you are ready to serve! Clams in Chorizo Broth makes a delightful starter or a light first course. But either way, have some french bread and a few napkins ready...

Ingredients needed for this recipe:
  • Chorizo sausage
  • olive oil
  • garlic
  • beef stock
  • salt
  • clams
  • crusty bread
You will also need the following:
  • Large flat saute pan
  • measuring spoons
  • chef's knife
  • cutting board
  • liquid measuring cup
  • deep serving platter or shallow serving bowl
Now we are ready to begin!


How to make Clams in Chorizo Broth.


Clams in Chorizo Broth
adapted from: The Phoney Gourmets

1/4 pound bulk Chorizo ( or 2 small links, remove sausage from casing)
1 T olive oil
1-2 cloves garlic, minced
2 c rich beef stock
salt to taste

2-2 1/2 pounds clams, scrubbed well

Crusty bread

Saute Chorizo and garlic in olive oil. Drain excess fat. 

Add beef stock, bring to a boil, cover and simmer for 12-20 minutes to cook sausage completely. 

Taste for salt, bring back to a boil, add clams and boil for 5 minutes or until clams open.

Serve in small bowls with crusty bread for dipping!

Storage options for Clams in Chorizo Broth. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish. 

UPDATE:  For your convenience, a "copy and paste" version of Clams in Chorizo Broth has been included below. 

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Printable "copy and paste" version:


Clams in Chorizo Broth
adapted from: The Phoney Gourmets

1/4 pound bulk Chorizo ( or 2 small links, remove sausage from casing)
1 T olive oil
1-2 cloves garlic, minced
2 c rich beef stock
salt to taste

2-2 1/2 pounds clams, scrubbed well

Crusty bread

Saute Chorizo and garlic in olive oil. Drain excess fat. 

Add beef stock, bring to a boil, cover and simmer for 12-20 minutes to cook sausage completely. 

Taste for salt, bring back to a boil, add clams and boil for 5 minutes or until clams open.

Serve in small bowls with crusty bread for dipping!

Storage options for Clams in Chorizo Broth. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish. 

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Would you like to comment?

  1. Good eating here, it looks delicious!

    ReplyDelete
  2. We live on the coast and seafood is readily available. This is a good recipe for us because we also love spicy foods. - Margy

    ReplyDelete
  3. Ohhh, we'll have to try this one - thanks for sharing!

    ReplyDelete
  4. Looks great and tasty... thanks for bringing this to Fiesta Friday.

    ReplyDelete
  5. This sounds amazing!! Pinned! Do you use the Mexican chorizo?

    ReplyDelete
    Replies
    1. Mexican style yes! Thanks for stopping by, I appreciate it.

      Delete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!