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|| |
- 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
- Cut the chorizo into ¼-inch slices.
- 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.
- Remove chorizo to a plate and cover with aluminum foil.
- There should be enough oil left from the chorizo in the pan, but if not, add a teaspoon or two of olive oil.
- Add the shallot and cook until translucent, about 3 minutes.
- Add the garlic and cook, stirring constantly, for 30 seconds.
- Add the clams in an even layer.
- Pour in the sherry.
- Cover the pan and steam until the clams begin to open, 4 to 6 minutes.
- Reduce the heat to low and stir in the butter and then add the chorizo.
- Sprinkle with chives and serve.