Clams And Chorizo Recipe

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Ingredients:

Serving

2 tb olive oil
1 3- oz spanish chorizo, casing removed, chopped
4 cloves garlic, coarsely chopped
2 sprigs thyme
12 littleneck clams , scrubbed
1/3 cup amontillado or dry sherry

Directions:

Heat a large skillet over medium-high heat. Add the oil and chorizo and saute, stirring often, until the chorizo starts to brown. Add the garlic and thyme and saute until the garlic is fragrant, about 1 minute. Add the clams, pour in the sherry, and cover the skillet. Cook, shaking the pan often, until the clams open. This can take 5 to 10 minutes, depending on the mood of the clams (some just don't want to open right away), so check periodically and remove the clams as they open.
Serve in a wide shallow bowl with the pan juices scraped out over the clams.
Fish without a Doubt, by Rick Moonen and Roy Finamore

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	181.57 Kcal (760 kJ)
Calories from fat	27.06 Kcal
		% Daily Value*
Total Fat	3.01g	5%
Cholesterol	1.7mg	1%
Sodium	73.65mg	3%
Potassium	54.77mg	1%
Total Carbs	3.54g	1%
Sugars	0.67g	3%
Dietary Fiber	0.91g	4%
Protein	1.46g	3%
Vitamin C	2.4mg	4%
Iron	0.1mg	0%
Calcium	9.7mg	1%

Amount Per 100 g
Calories	392.48 Kcal (1643 kJ)
Calories from fat	58.49 Kcal
		% Daily Value*
Total Fat	6.5g	5%
Cholesterol	3.68mg	1%
Sodium	159.21mg	3%
Potassium	118.38mg	1%
Total Carbs	7.66g	1%
Sugars	1.44g	3%
Dietary Fiber	1.97g	4%
Protein	3.15g	3%
Vitamin C	5.2mg	4%
Iron	0.1mg	0%
Calcium	20.9mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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