Clams with Chorizo

Name: Clams with Chorizo (Almejas con Chorizo)
Yield: Serves 1
Cuisine: Mexican
Ingredients: freshly ground black pepper; 2 tablespoons unsalted butter; 1 teaspoon thinly sliced epazote; 3 ounces Mexico chorizo, casing removed and crumbled; 10 littleneck clams, scrubbed; ½ cup bottled clam juice; Salt; 2 teaspoons vegetable oil; 2 to 4 large cloves garlic, thinly sliced; 2 to 4 large cloves garlic, thinly sliced; 2 toasted chilesdearbol

Almejas con Chorizo

Preparation info

Serves
1

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Combine clams with chorizo and abundant garlic and you get this intensely flavorful, one-dish meal that’s not only remarkably satisfying but very easy to make. Be sure to serve crusty bread to sop up the delicious broth. While Spanish and Portuguese chorizo sausages are cured, Mexican chorizo is fresh and must always be cooked.

Ingredients

2 teaspoons vegetable oil
2 to 4 large cloves garlic, thinly sliced
2 toasted

Americas
Mexico
Starter
Fish course
Pescatarian
Gluten-free
Central America

Method

Heat the oil in a sauté pan over medium heat. Stir in the garlic and chiles and sauté until the garlic is transparent and lightly colored, about 2 minutes. Add the chorizo and sauté until cooked through, separating the pieces with a wooden spatula.
Add the clams, pour in the clam juice, and add a pinch of salt. Cover the pan and cook over high heat until the al