Clams with Chorizo

Name: Clams with Chorizo
Yield: Serves 2
Ingredients: 1 teaspoon, cornstarch; ¾ cup, dry white wine; 2 ounces, Spanish chorizo, sliced into thin rounds (scant ½ cup); 3 tablespoons, extra-virgin olive oil; 4 , garlic cloves, sliced thin; 2–2¼ pounds, littleneck clams, scrubbed; 2 tablespoons chopped, pimentos (optional); 1 tablespoon, chopped fresh parsley; , crusty bread

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Appears in Cook's Country August/September 2023

Main Courses

Fish & Seafood

One man's search for the perfect cure.

SERVES2

TIME25 minutes

WHY THIS RECIPE WORKS

This dish is inspired by the clams with motzak at Ansots in Boise, Idaho. For our version, we started by creating an aromatic base with Spanish chorizo and garlic. Then we added Eastern littleneck clams and a slurry of white wine and cornst...

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