Olives Steamed Clams In Jalapeño Chorizo Broth
Recipe: #23957
June 04, 2016
Categories: Pork Sausage, Copycat or Clone Recipes, Fathers Day Gluten-Free, No Eggs, Non-Dairy, Wine, Clams, Spicy, , more
"From chef Todd English"
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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