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Manila clams with chorizo

Time 1 hour
Yields Serves 6
Manila clams with chorizo
1

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.

2

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.

3

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

4

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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