Clams and Chorizo with Tomato and Garlic

Clams and Chorizo with Tomato and Garlic
Photo by Romulo Yanes


  • 2 tablespoons extra-virgin olive oil
  • 4 pounds littleneck clams
  • 2 14-oz cans stewed tomatoes
  • 2 garlic cloves
  • ¼ pound sweet or hot Spanish chorizo (spicy cured pork sausage)

Cook garlic and chorizo in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add tomatoes and bring to a simmer, breaking up any large pieces. Simmer, uncovered, stirring occasionally, until sauce is thickened, about 15 minutes. St...

View full recipe at Epicurious


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