We like to make a pot of clams and bring it to the table to serve family style until there’s nothing left. Here they are paired with chorizo and cooked in a sherry broth which complements both ingredients nicely. This is an easy dish that packs a lot of flavor.

Don’t even think about serving this without some slices of warm bread to soak up the tasty broth. Add a salad to round out the meal. Think bold red if you’re looking for the perfect wine to accompany this meal.

Clams and Chorizo with Sherry

 

 

 

 

 

 

 

 

 

 

 

 

Clams and Chorizo with Sherry
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Recipe type: Main Dish
Author:
Serves: 2
Ingredients
  • 1 pound chorizo
  • 1 medium shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 dozen littleneck clams, cleaned and scrubbed
  • 1 cup dry sherry
  • 2 tablespoons unsalted butter
  • 3 tablespoons chopped chives
Instructions
  1. Cut the chorizo into ¼-inch slices.
  2. In a large, deep skillet, braising pan or Dutch oven (something you can cover) set over medium heat, add chorizo slices. Cook until the chorizo is browned on both sides, about 5-7 minutes.
  3. Remove chorizo to a plate and cover with aluminum foil.
  4. There should be enough oil left from the chorizo in the pan, but if not, add a teaspoon or two of olive oil.
  5. Add the shallot and cook until translucent, about 3 minutes.
  6. Add the garlic and cook, stirring constantly, for 30 seconds.
  7. Add the clams in an even layer.
  8. Pour in the sherry.
  9. Cover the pan and steam until the clams begin to open, 4 to 6 minutes.
  10. Reduce the heat to low and stir in the butter and then add the chorizo.
  11. Sprinkle with chives and serve.
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