Sunday, January 22, 2012

Steamed Clams with Chorizo and Tomatoes

Recipe by By The Canadian Living Test Kitchen (Source)

Serve this easy, outstandingly flavoured dish with crusty bread to sop up all the zesty sauce. It also makes a delicious appetizer for six.


  • 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


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.

Additional information : Variation
Steamed Mussels with Chorizo and Tomatoes: Omit clams. Use 2 lb (1 kg) mussels, scrubbed and beards removed; reduce cooking time to 4 to 6 minutes.

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Source : Canadian Living Magazine: August 2007

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