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.
20m
PREP TIME
10m
COOK TIME
467
CALORIES
13
INGREDIENTS
Servings: 4
Ingredients
- 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™ Organic Smoked Paprika
- 2 teaspoons McCormick Gourmet™ Organic Fennel Seed
- 2 pounds littleneck clams, scrubbed
- 3 tablespoons butter
- 2 tablespoons chopped fresh parsley
- Freshly ground McCormick Gourmet™ Organic Whole Black Peppercorns
INSTRUCTIONS
- 1 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
- 2 Stir in tomatoes, paprika and fennel seed. Place clams in skillet. Cover. Cook about 5 minutes or until clams open
- 3 Stir in butter and parsley. Season to taste with pepper. (Discard any clams that do not open)
TIPS AND TRICKS
This recipe was created by Christopher Lee, Executive Chef at New York’s Aureole restaurant.
