Olives Steamed Clams In Jalapeño Chorizo Broth
Created by dienia b on June 4, 2016
- Servings: 6
- Prep Time: 9m
- Cook Time: 30m
- Recipe #23957
Ingredients
- 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
How to Make
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Step 1: In a sauté pan over medium heat, cook the chorizo until it is just done.
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Step 2: Add the garlic and shallots, and sauté until the shallots become translucent.
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Step 3: Add the jalapeño and the clams, and then add the white wine to deglaze.
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Step 4: Cover the sauté pan and reduce heat to a simmer, then cook until the clams are open.
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Step 5: Discard any clams that don’t open.
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Step 6: Remove the clams from the pan and bring the resulting liquor to a simmer.
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Step 7: Whisk in the butter, add the parsley, and pour the sauce over the clams.
Nutritional Facts
- 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