Recipe by "Food:The Way To Anyone's Heart"
Being of Portuguese decent and from Rhode Island, this recipe combines both of my favorites! Make sure to serve warm, crusty bread with this to soak up all the delicious broth!
Top Review by Bolistoli
This is recipe is fantastic - easy and delicious. We had something similar at a restaurant in Kennebunkport, Maine, so I was pleased to see how easy it was to replicate. I've used regular chorizo b/c I can never find the spanish salami-type chorizo. Just take it out of the casing first and saute it before adding the clams. It's a little more work, but I've also sauted the onion (chopped) and garlic first, then added everything else. The left over broth is a tasty base for a soup, sauce, etc. If you're worried about grit in the broth (no matter how well I clean my clams, there's always a bit of grit left), scoop out the veggies & sausage with a slotted spoon (or strainer), then strain the rest of the broth through cheese cloth.
- 5 lbs clams in shell, scrubbed
- 1 1⁄2 lbs chorizo sausage, sliced into chunks
- 1 large onion, cut into thin wedges
- 1 (14 1/2 ounce) can diced tomatoes
- 2 cups white wine
- 3 garlic cloves, minced
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 cup olive oil
Directions See How It's Made
- Wash clams well in a sink of cold water. Discard any clams that are already opened.
- In a large stock pot with a tight fitting lid, place the cleaned clams.
- Add the sausage, onion, tomatoes, wine, garlic and red pepper.
- Cover and set over high heat; Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
- Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates.
- Divide the broth into side cups for dipping.