June 04, 2016
Dinner, Main Dish, Pork,
Pork Sausage, Shellfish, Alcohol, Clone/Copycat Recipes, Quick Meals, Entertaining, Father's Day, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Wine, Clams, Spicy more
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"From chef Todd English"
In a sauté pan over medium heat, cook the chorizo until it is just done.
Add the garlic and shallots, and sauté until the shallots become translucent.
Add the jalapeño and the clams, and then add the white wine to deglaze.
Cover the sauté pan and reduce heat to a simmer, then cook until the clams are open.
Discard any clams that don’t open.
Remove the clams from the pan and bring the resulting liquor to a simmer.
Whisk in the butter, add the parsley, and pour the sauce over the clams.
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