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Prep Time: 20 mins
Cook Time: 10 mins
Chef Christopher Lee recommends serving these clams with some crusty bread for sopping up the tasty sauce. Be sure to use the fresh, not dried, chorizo sausage in this recipe.
(amount per serving)
Test Kitchen Tip: Prepare as directed, using 2 pounds mussels in place of the clams.
This recipe was created by Christopher Lee, Executive Chef at New York’s Aureole restaurant, for the McCormick® Gourmet Collection.
Recipe by Gourmet
Recipe by Zatarain's
The Gourmet Menu Collections help you find the perfectly paired four course menu for your next dinner party. You can even get a timeline that tells you exactly when to cook everything on the menu. Or you can choose to build your own menu by choosing each recipe one at a time.
This recipe features Black Peppercorns Tellicherry. Here are a few more delicious ways to use it.
Product by Gourmet