Food


clams

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.

 

You Might Also Like


Summer Salad Series: Vermicelli Salad
Easy Chilaquiles
Dinner Party Arsenal

One Comment

+ ADD YOURS

Leave a Reply

Yor email address will not be published.
Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>


Tags
Sign Up

Email Sign Up
We promise not to bug you -
it'll only be good stuff, pinky swear.