For sure this is one of Wee Bears favorite dinners! The spicey chorizo is the perfect compliment to the succulent clam....yum!
I source my clams at Mutual Fish in Seattle, Washington. The store is about 10 minutes from my home. However, they will overnight ship and promise they will still be alive!
I have done these on my cook top and in my instant pot. If you would like to do yours in the instant pot, go to this link Instant Pot Chorizo clams.
I also like clams with bacon and a lemon thyme broth, that recipe for cook top is on this link Manilla clams with Bacon or made in the instant pot go to this link Instant Pot Manilla clams with Bacon.
1/2 lb chorizo sausage
1 medium yellow onion diced
4 cloves garlic minced
1 c. clam juice
1 c. dry white wine
2 1/2 pounds little neck clams (I used Manilla)
3 T. unsalted butter
4 sprigs parsley or thyme
4-5 wedges of lemon
Rinse the clams under cold water. Drain and make sure they are all closed before adding to the pan. Discard any that are open.
In a large skillet or wok saute the chorizo with the onion until the onion is soft, about 5 minutes.
Add the garlic, clam juice, white wine and bring to a boil. Add the clams to the broth, cover the pan with the lid, simmer on med until the clams open.
Discard any unopened clams.
Add butter, lemon wedges and parsley or thyme. Serve with crusty bread and basmati rice and if you would like melted butter for dipping.
I have been posting less recently. For several reasons, all good! We are spending much more time vacationing in our motor coach. We are about to go on a 5 week adventure with our son and family going east. We can hardly wait to get going! Of course I will be using the Instant pot along the way!