Olives Steamed Clams In Jalapeño Chorizo Broth

6
Servings
9m
Prep Time
30m
Cook Time
39m
Ready In


"From chef Todd English"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (256.6 g)
  • Calories 412.6
  • Total Fat - 25.7 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 97.1 mg
  • Sodium - 1530.9 mg
  • Total Carbohydrate - 7.7 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.2 g
  • Protein - 33.9 g
  • Calcium - 73.6 mg
  • Iron - 3.5 mg
  • Vitamin C - 9 mg
  • Thiamin - 0.3 mg

Step 1

In a sauté pan over medium heat, cook the chorizo until it is just done.

Step 2

Add the garlic and shallots, and sauté until the shallots become translucent.

Step 3

Add the jalapeño and the clams, and then add the white wine to deglaze.

Step 4

Cover the sauté pan and reduce heat to a simmer, then cook until the clams are open.

Step 5

Discard any clams that don’t open.

Step 6

Remove the clams from the pan and bring the resulting liquor to a simmer.

Step 7

Whisk in the butter, add the parsley, and pour the sauce over the clams.

Tips & Variations


No special items needed.

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