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Olives Steamed Clams In Jalapeño Chorizo Broth

Here's how you make Olives Steamed Clams In Jalapeño Chorizo Broth
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  • Servings: 6
  • Prep: 9m
  • Cook: 30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 pounds clams (little-neck clams, 30 cleaned)
  • 10 ounces chorizo sausage
  • 5 cloves crushed garlic
  • 1 shallot, julienned
  • 1 jalapeño pepper, shaved
  • 2 tablespoons chopped Italian parsley
  • 1 cup wine (Chablis)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • Salt and pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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