When it comes to clams you either really love them or really hate them. As for me, I love them. Thankfully so does my husband.
Steamed clams make a great appetizer, but better yet with a few additions they make a fantastic 10 minute dinner. I like to make a big pot and serve them in deep bowls with all the yummy juices on the bottom. Then get some crusty sourdough to mop up all that yumminess and totally go to town.
Clams and Chorizo in White WinePrint This
- 1 medium onion, chopped
- 1 yellow bell pepper, chopped
- 1 garlic clove, minced
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 3/4 cup dry white wine
- 2 lb littleneck clams (2 inches wide), scrubbed
- 1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice
- 2 tablespoons fresh cilantro
Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.