Portuguese Clam and Chorizo Stew


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

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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