Portuguese Clam and Chorizo Stew


  • One 8-ounce can or jar piquillo peppers, liquid reserved, peppers cut into ½-inch strips
  • 1 very large onion, thinly sliced
  • 4 dozen littleneck clams, scrubbed
  • ¼ cup extra-virgin olive oil, plus more for brushing
  • 3 large garlic cloves, peeled and 2 minced
  • 1 ½ cups chicken stock or low-sodium broth
  • ¼ pound thickly sliced bacon, cut crosswise into 1/2-inch pieces
  • + 2 more ingredients
    • 6 thick slices peasant bread
    • ½ pound chorizo-peeled, halved and cut into 1/2-inch pieces

1. Preheat the oven to 350°. Put the chorizo in a small saucepan with 1 cup of the stock and simmer until softened, about 15 minutes. Drain the chorizo and discard the broth.2. Meanwhile, brush the bread with olive oil and toast for about 10 minutes, until golden. Rub the toasts with the peeled w...

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