By daisygrl64 on January 30, 2009
Photo by IngridH
Photo by IngridH
"For the Clam and Chorizo lovers, this is a easy dish, full of flavor. I made it a few years back and let me say, using some crusty bread to soak up this sauce is a must! Make it a Romantic dish or serve to your party guests. It is sure to please! I got this recipe from a 2006 Canadian Living magazine, and I forgot all about it, until I went through my cookbooks. This can be served as a appetizer as well. Please enjoy :)"
Serving Size: 1 (808 g)
Servings Per Recipe: 4
"Yummy and spicy with Mexican chorizo too. I used lots more basil and littleneck clams, so they were open in about 4-5 minutes. Potatoes will be great in the leftovers - portions very generous!"
"Just tried this tonight and it was a huge hit!! I served it over linguini and had a basket of Italian bread for dipping (i could not stop eating the bread dipped in the broth! so very good) Thanks for sharing!"
"I think I've found the best recipe on 'Zaar :lol: This was really amazing! I used imported Spanish Chorizo, which has a smoky-sweet flavor, and mussels (instead of clams) because they looked fresher today. I also served over rice instead of with bread. I loved the flavor. The paprika in the sausage really cam through, which was a wonderful contrast to the briny taste of the mussels. The ratio of onion to tomato was just perfect, and the tomatoes broke down just enough to create an amazing broth that my rice soaked up perfectly. I was tempted to eat the whole dish, but managed to save some leftovers for tomorrow's lunch. This would be excellent with crusty bread, as daisygrl suggested, I just didn't have any on hand today. Please try this recipe, you won't be disappointed! Made for ZWT5 by one of the Cooks with Dirty Faces."