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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.
2 tablespoons olive oil
3 tablespoons chopped shallots
1 tablespoon minced garlic
1/2 pound fresh chorizo links, sliced 1/4-inch thick
1 cup water
1 cup white wine
2 cups chopped seeded plum tomatoes
1 tablespoon McCormick Gourmet™ Paprika, Smoked
2 teaspoons McCormick Gourmet™ Fennel Seed
2 pounds littleneck clams, scrubbed
3 tablespoons butter
2 tablespoons chopped fresh parsley
Freshly ground McCormick Gourmet™ Black Peppercorns, Whole Tellicherry
Heat oil in large skillet on high heat. Add shallots and garlic; cook and stir 30 seconds. Add chorizo; cook and stir 1 minute. Add water and wine; bring to boil.
Stir in tomatoes, paprika and fennel seed. Place clams in skillet. Cover. Cook about 5 minutes or until clams open.
Stir in butter and parsley. Season to taste with pepper. (Discard any clams that do not open).
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.
(Amount per serving)