Clams and chorizo are delicious, gorgeous, easy and lightning-fast to make, but be forewarned: the brine in the clams is so strong that the dish often turns out too, too salty.
I think I am going to start throwing peeled raw potatoes into the brine to soak up some of the salt; the flavors of this dish also harmonize with garbanzos (chick peas/ceci) so I may try adding a low-sodium can of those. Kate from England suggests soaking clams in milk, but I usually use the clams in the shell…Any other suggestions are welcome!
Have a lot of good crusty bread available
Clams & Chorizo
3 TBs olive oil
4 cloves garlic, minced
¼ lb chorizo, peeled and coarsely chopped
¾ Cup dry white wine
2 lbs small clams in shells (or cockles or a mix) scrubbed
1 tsp parsley, chopped
Make sure you have tongs handy!
In a large pot, heat oil then briefly sauté garlic (do not brown). Add chorizo and sauté briefly, just until the oil begins to color. Add wine and bring to a boil. (This is where I think I’ll add garbanzos or potatoes in the future) Add clams and cover, then after a couple of minutes, open pot and begin to pull clams out with tongs as they open (they will get chewy if allowed to overcook even by seconds!). Put them in a serving dish with sides. If using potatoes, cook at low heat until they become tender. Stir parsley into the cooking liquid then pour over clams and serve (shells on) with crusty bread.