Steamed Clams with Chorizo and Tomatoes

Sausage_Recipe_pic

Written by John Q. Public. Posted in

Ingredients

2 tbsp (30 mL) extra virgin olive oil 1-1/2 cups (375 mL) sliced dried chorizo sausages, (6 oz/175 g) 1 onion, thinly sliced 1 garlic clove, minced 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper 2 lb (907 g) plum tomatoes, chopped 1 tbsp (15 mL) sherry vinegar, or wine vinegar 4 lb (1.8 kg) littleneck clams, scrubbed 1/2 cup (125 mL) packed torn fresh basil

Directions

In Dutch oven, heat oil over medium heat; fry chorizo, onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 8 minutes. 

Stir in tomatoes and vinegar; cook over medium-high heat, stirring occasionally, until slightly thickened and tomatoes are tender, about 15 minutes.

Add clams; cover and bring to boil over high heat. Cook just until clams open wide, 8 to 10 minutes. Discard any that do not open. Remove from heat; stir in basil.

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