We made this meal–clams in a chorizo white wine broth and a caprese with mozzarella, tomato, and watermelon–for four adults and two kids. Granted, we had had some guacamole and chips before, so didn’t need too much.

For the clams:

Saute one chopped medium white onion with a glug of olive oil in a dutch oven or any big pot with a lid. Meanwhile, clean three dozen little neck clams by rubbing them against one another and rinsing sand. Once onion is transparent, add sliced and then quartered dried chorizo sausage.( If a four-inch or so link, use the whole thing, or about a third or a half a coil, if one of the longer ones.) Sometimes I add fennel and a red or yellow pepper to the onion saute  if I have on hand. I didn’t happen to have here and it’s really all about the chorizo anyway. Add about a cup or cup and a half of white wine (whatever you have open works) and a little pat of butter. Wait until it starts to boil, add clams. Cover until clams open. Serve in a bowl alongside a sliced baguette. Serve up in little bowls so people can sop up the delicious broth with bread.

We served this with a caprese salad: layer one sliced large tomato, one sliced ball of mozzarella, sliced watermelon. Drizzle with olive oil, salt, pepper, and a chopped fresh basil.

Serve with rose or sauvignon blanc.


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