Clams With Chorizo
by Nigella. Featured in KITCHENIntroduction
Seafood, pork and sherry: three ingredients, one fantastic but simple Spanish-inspired meal. I adore the plain sweetness of some steamed baby new potatoes alongside — each small, pebbly potato to be pronged by a fork and dipped into the headily aromatic liquid — but am happy, too, with nothing more than some bread to tear off and dunk into the rich juices.
Seafood, pork and sherry: three ingredients, one fantastic but simple Spanish-inspired meal. I adore the plain sweetness of some steamed baby new potatoes alongside — each small, pebbly potato to be pronged by a fork and dipped into the headily aromatic liquid — but am happy, too, with nothing more than some bread to tear off and dunk into the rich juices.
Ingredients
Serves: 2-4, depending whether it's part of or a whole meal
- 1 kilogram clams
- 500 grams chorizo (cut into fat coins)
- 125 millilitres amontillado sherry
- 3 x 15ml tablespoons snipped chives
- 2¼ pounds clams
- 1 pound chorizo (cut into fat coins)
- ½ cup amontillado sherry
- 3 x 15ml tablespoons snipped chives
Method
- Put the clams to soak in a big bowl of cold water, or directly in the sink.
- Fry the sliced chorizo in a dry, large, cast-iron or heavy-based pan or wok that comes with a lid.
- Once the chorizo is coloured a little and has given up some madly orange oil, remove the crisp coins to a piece of foil and wrap them up to keep them warm.
- Drain the clams — throwing away any that remain open or whose shells are broken — then add the closed clams to the layer of chorizo oil oozed in the pan. Turn the heat up high, splosh in the sherry and clamp on the lip.
- Cook for 2-3 minutes, by which time the clams should have opened. Discard any that have not. Take the pan off the heat.
- Return the coins of chorizo to the pan, with the chopped chives and stir through.
- Put the clams to soak in a big bowl of cold water, or directly in the sink.
- Fry the sliced chorizo in a dry, large, cast-iron or heavy-based pan or wok that comes with a lid.
- Once the chorizo is coloured a little and has given up some madly orange oil, remove the crisp coins to a piece of foil and wrap them up to keep them warm.
- Drain the clams — throwing away any that remain open or whose shells are broken — then add the closed clams to the layer of chorizo oil oozed in the pan. Turn the heat up high, splosh in the sherry and clamp on the lip.
- Cook for 2-3 minutes, by which time the clams should have opened. Discard any that have not. Take the pan off the heat.
- Return the coins of chorizo to the pan, with the chopped chives and stir through.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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