| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 ounces Spanish-style dried chorizo, sliced into thin rounds
- 1 small Spanish onion, diced
- Pinch of red pepper flakes
- 1 clove garlic, minced
- 24 cockles or other small clams, cleaned
- 1/4 cup bottled clam juice
- 1/2 cup dry white wine
- 1 tablespoon unsalted butter
- 1 tablespoon finely chopped fresh parsley
- Kosher salt and freshly ground pepper
- Crusty bread, for serving
Instructions
- Heat the olive oil in a large saute pan (preferably one that can also be used for serving) over high heat. When it begins to smoke, add the chorizo and cook until just beginning to color, 2 minutes. Add the onion and red pepper flakes and cook, stirring, until the onion is translucent, 2 minutes.
- Add the garlic, cockles, clam juice and wine. Reduce the heat to medium and cook until the cockles are open and warmed through, 5 to 7 minutes. (Discard any cockles that do not open.) Remove from the heat and stir in the butter and parsley. Season with salt and pepper. Serve with bread.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 224 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 29 mg |
| Sodium | 437 mg |
Reviews
So simple and really highlights the great ingredients. I used Milano clams as they were super fresh at the local market. Easy to adjust for adding some spiciness.
Great recipe for a crowd.
Great recipe for a crowd.
Fantastic recipe! Flavors are deep and rich. Whole crowd died over it!