Gluten Free Clams & Chorizo Recipe
Clams are something I tend to forget about. It’s not like I don’t know they exist or that I don’t love them, they just aren’t the first thing that pops into my mind when I think about making dinner. But after this week’s Sunday dinner I’ve decided that needs to change.
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!
- 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 leaf
- Salt & pepper
- ¼ cup fresh parsley - roughly chopped
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 leaf. 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.
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