Prevent your screen from going dark
Makes 4 servings 1x
Prep | Cook
Scrub and rinse the clams under cold water; discard any that don’t close when you tap them; let them drain in a colander.
Put 2 tablespoons olive oil in a large pot over medium-high heat.
Chop 4 ounces chorizo; add it to the pot.
Peel and thinly slice 4 cloves garlic; add them to the pot.
Cook the chorizo and garlic, stirring occasionally, until the garlic is golden, 2 to 3 minutes.
When the garlic is golden, add the clams, tomatoes, 1 cup white wine, and a sprinkle of pepper. Adjust the heat so the liquid bubbles steadily, cover, and cook, shaking the pot occasionally, until the clams have opened, 5 to 10 minutes. (You can discard those that remain tightly closed or gently pry them open with a butter knife to see if they release easily and look and smell normal.)
Chop 1/3 cup parsley leaves.
Taste the broth and add a little salt if necessary. Serve in shallow bowls, garnished with the parsley.
– Recipe from How to Cook Everything Fast: Completely Revised and Updated