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littleneck clams chorizo sausage leeks chili pepper butter garlic white wine tomatoes bay leaves parsley lemon slice
Viewed: 23 - Published at: 3 years agoIngredients
- 3 dozen littleneck clams, scrubbed
- 7 ounces chorizo sausage, sliced
- 1 sliced leeks or 1 onion
- 1 chili pepper, sliced thinly
- 2 tablespoons butter (I use Fresh Herb Butter recipe 82424)
- 3 cloves garlic, minced
- 1 cup white wine
- 2 plum tomatoes, diced
- 2 bay leaves
- 2 tablespoons chopped fresh parsley
- lemon slice, for garnish
Method
- In a large pan fry chorizos till lightly browned.
- Add butter, leeks, chili, bay leaf, garlic saute for 3 minutes add wine, diced tomatoes, and bay leaf bring to a boil.
- Add the clams cover and steam for 5 minutes till all are opened.
- Throw out any that do not open.
- Garnish with lemons and parsley.
- Serve with bread to soak up the juices.
