The chorizo lends a slight smokiness while the tomatoes bring the umami home in this delectable chorizo clams recipe.
Dont skimp on the warm toasted bread.
It is sometimes called Spanish chorizo.
Photo:Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
The raw kind that cooks into crumbles, Mexican chorizo, is not the right variety for this recipe.
This recipe was developed by Tricia Manzanero.
Add clams and let soak in refrigerator for 20 to 60 minutes.
Lift out clams and rinse under cold running water, scrubbing to clean shells.
Preheat oven to 400F.
Place bread, cut side up, on a baking sheet.
Brush cut sides of bread with 1 tablespoon oil.
Thinly slice 4 garlic cloves; halve remaining garlic clove.
Heat remaining 1/2 tablespoon oil in a large pot over medium.
Add chorizo; cook, stirring often, until just starting to brown, 2 to 3 minutes.
Add wine and tomatoes; bring to a simmer, stirring often.
Continue to simmer, stirring often, for 3 minutes.
Stir in clams and bring to a boil.
(Discard any unopened clams.)
Meanwhile, bake bread until toasted, about 5 minutes.
Without removing bread, turn on broiler.
Broil bread, watching carefully, until edges are golden brown, 1 to 2 minutes.
Rub cut sides of bread with halved garlic clove.
Using tongs or a slotted spoon, remove clams from pot and place in shallow bowls.
Stir butter into tomato mixture in pot.
Top clams with tomato mixture.
Top with chives, if desired, and serve with toasted bread.
Skip the bread and toss the clams with spaghetti.
