Ingredients
2
2 servings
- •1 tablespoon olive oil
- •0.5 cup finely diced onions
- •3 ounces Spanish chorizo sausage, quartered lengthwise, cut into1/4-inch pieces
- •4 cloves garlic, minced
- •1.5 cups white wine
- •3 pounds littleneck clams, scrubbed and rinsed
- •0.33333334326744 cup chopped Italian parsley
- •2 tablespoons butter
Instructions
- Heat olive oil in a large pot over medium heat. Add onions; cook and stir until onions start to turn translucent, 3 to 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour in wine, increase the heat to high, and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes, shaking the pot occasionally by holding the pot handles with potholders or a kitchen towel. It's best not to open the lid and stir.
- When clams have opened, remove from the heat. Stir in parsley and butter.
- Serve clams and liquid in heated bowls.
Nutritional Facts
Per 2 servings
- Calories: 986
- Carbohydrate: 29g
- Fat: 37g
- Fiber: 1g
- Protein: 94g
- Sugar: 4g
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