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Meat and Seafood

Spicy Clams with Chourico and Onions
This dish highlights the classic Portuguese pairing of sausage and seafood. If chourico isnt available, you can substitute the Spanish sausage chorizo, which is similar. Be sure to serve bread with the clams to sop up all the flavorful broth. May be halved.
4 lb.steamer clams
1 Tbsp. olive oil
8 oz. Chourico (1 link), halved lengthwise, and thinly sliced
1 Tbsp. minced garlic
2 tsp. paprika
1/4 tsp.freshly ground black pepper
1 tsp. crushed red pepper flakes, or to taste
1 large onion, thinly sliced
1 (14 1/2-oz.) can diced tomatoes, drained
1/2 cup dry white wine, such as Vinho Verde or Pinot Grigio
1/3 cup finely chopped fresh cilantro or parsley
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Spicy Clams with Chourico and Onions

Spicy Clams with Chourico and Onions

Spicy Clams with Chourico and Onions
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:17 minutes
Note: You can substitute 4 lb. of steamer clams for the 40 littleneck clams. Just increase the cooking time to 10 to 12 minutes. Vino Verde or Pinot Grigio are suggested white wines for this recipe. Parsley may be substituted for cilantro.
1. Scrub clams if theyre muddy or sandy. Rinse in the sink or a large bowl of cold water and drain. Repeat this step, allowing clams to sit in water until its time to cook them.
2. In a lidded pot large enough to hold the clams, heat oil over medium-high heat. When hot, add chourico, garlic, paprika, black pepper, red pepper flakes, and onion. Cook and stir until onion begins to soften, 4 to 5 minutes.
3. Add tomatoes and wine. Simmer for 10 minutes. Stir in cilantro or parsley and transfer half the sauce to a bowl or large measuring cup. Lift clams out of water and add them to pot. Pour sauce from bowl onto clams and cover. Cook for 8 to 10 minutes, or until clams open up. Discard any clams that do not open during cooking.
4. Transfer clams and sauce to a large serving bowl, or divide among 6 bowls. Serve immediately.
Source: Hannaford fresh Magazine, May - June 2009