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After all clams are economical, low in calories and fat and take only a few minutes to prepare. They also have the added benefit of seeming kind of special even though there are really pretty humble.
I made a quick dish of clams and chorizo, added some pan fried fingerling potatoes and a simple salad and just like that had prepared what seemed to be a fancy meal in about 20 minutes.
Don’t skip the orange in this recipe – it really makes the dish sing!
Gluten Free Clams & Chorizo Recipe
Ingredients
1 tablespoon olive oil
1 pound fresh chorizo
1 large orange
1 shallot, minced
2 cloves garlic, minced
2 pounds clams, scrubbed
1 cup dry white wine
1 bay leaves
Salt & Pepper
¼ cup fresh parsley, roughly chopped
Directions
In a large pot or Dutch oven, heat the olive oil over medium heat. Remove the casing from the chorizo and cut or crumble into about ½ inch pieces. Fry the chorizo in the hot olive oil until browned, stirring frequently. While the chorizo is browning remove the zest of the orange with a vegetable peeler (making strips) and juice the orange. Set aside.
Once the chorizo is browned, add the shallot and garlic and sauté for about 2 minutes. Add the clams, the zest and juice of the orange, the wine and bay leaves. Cover the pan and let steam until the clams are opened, about 5 minutes. Discard any clams that do not open. Taste the sauce and adjust seasoning with salt & pepper if needed. Top with chopped parsley and serve.
Servings
This Gluten Free Recipe Serves 6 – 8 People
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{ 5 comments… read them below or add one }
Sounds good to me =D. I love the flavour that orange gives!
Interesting combination. I'll have to try this sometime.
Sounds so tasty! I'm assuming by "fresh chorizo" you're referring to Mexican chorizo, not Spanish chorizo? Which brand do you usually use? I've found that most of the packaged stuff has gluten in it – Whole Foods does sell a variety over the counter around here though, that's gluten-free and IMO, tastier than all the others!
1) I never think of clams either. I guess I only eat them as a fritter when I am tempted at the beach each summer
2) My hubby is portugese and would love if I nade him some chorizo-thanks!
Thanks all. Regarding the chorizo – there are two types – fresh which is like ground meat and you have to cook it first and the other is cured like salami – European chorizo is ususally cred and Mexican is fresh. In this recipe I used fresh or Mexican chorizo. I get mine from a local market at the meat counter not pre-packaged and it is gluten free.