Sunday Supper: Clam and Chorizo Stew
Sunday Supper: Clam and Chorizo Stew might be just the main course you are searching for. One serving contains 263 calories, 21g of protein, and 16g of fat. For $2.02 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. 32 people were glad they tried this recipe. If you have onion, tomatoes, littleneck clams, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes. It can be enjoyed any time, but it is especially good for Winter. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by Serious Eats. With a spoonacular score of 41%, this dish is solid. Sunday Supper: Beef, Onion and Porter Stew, Sunday Supper: Lamb Stew with Poppy Seed Dumplings, and Clam, chorizo & white bean stew are very similar to this recipe.
Servings: 4
Ingredients:
4 chorizo sausages (about 1 pound), chopped
Kosher salt and cracked black pepper
4 pounds littleneck clams, soaked and scrubbed
1 onion, finely chopped
2 tomatoes, chopped
Equipment:
frying pan
Cooking instruction summary:
Procedures 1 Heat a large skillet over medium high heat, add chorizo, and cook until chorizo is crisp. Add chopped onions to remaining oil and cook, stirring occasionally, until onions are soft, about 8 minutes. Add tomatoes and cook until they begin to fall apart, about 4 minutes. Add clams and reserved chorizo to pan; cover with lid tightly and cook until clams open, about 10 minutes. 2 Remove lid and discard any unopened clams. Season to taste with kosher salt and cracked black pepper. Serve immediately with a crusty loaf of bread and crisp cold beer.
Step by step:
1. Heat a large skillet over medium high heat, add chorizo, and cook until chorizo is crisp.
2. Add chopped onions to remaining oil and cook, stirring occasionally, until onions are soft, about 8 minutes.
3. Add tomatoes and cook until they begin to fall apart, about 4 minutes.
4. Add clams and reserved chorizo to pan; cover with lid tightly and cook until clams open, about 10 minutes.
5. Remove lid and discard any unopened clams. Season to taste with kosher salt and cracked black pepper.
6. Serve immediately with a crusty loaf of bread and crisp cold beer.
Nutrition Information:
covered percent of daily need
