Manila clams with chorizo

Time 1 hour
Yields Serves 6
Manila clams with chorizo

In a 5-quart pot, break up the chorizo and cook until it is lightly browned, about 8 to 10 minutes. Remove from the pot and set aside.


In the same pot, add the olive oil and sweat down the onion and carrots over medium-low heat until soft, about 8 to 10 minutes. Add the garlic and cook 2 minutes.


Add the chile pods, white wine, tomato and the browned chorizo. Cook on low heat, covered, for 30 minutes. Add the beans, if using.


Add the clams and cover. Clams will begin to open in about 5 minutes. To serve, spoon onto warm appetizer plates and drizzle with olive oil.

From Jessica Boncutter at Hog Island in San Francisco.

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