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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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From Tapas for a Crowd , Good Food Magazine, June 1986. Preparation time does not include 2 hours chilling time. Ingredients:
4 ounces chorizo sausages, casings removed, coarsely chopped |
1 cup chopped red onion |
2 bay leaves |
1 tablespoon olive oil |
1/2 cup dry white wine |
2 tablespoons chopped fresh cilantro |
2 dozen small clams, in shells scrubbed |
Directions:
1. Saute sausage, onion, and bay leaves in hot oil until browned, about 10 minutes.
2. Stir in wine and 1 Tablespoon cilantro.
3. Cover skillet and heat to boiling.
4. Reduce heat; simmer until sausage is tender, 2-3 minutes.
5. Arrange clams in skillet in single layer.
6. Replace cover and cook, shaking pan once or twice, until clams open, 5-7 minutes.
7. Discard any unopened clams.
8. Let cool slightly.
9. Remove top shells from clams and discard.
10. Detach clams from bottom shells and arrange in shells on serving platter.
11. Spoon sausage mixture over clams.
12. Refrigerate loosely covered 2 hours.
13. Garnish with remaining cilantro.
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