Steamed Clams With Chorizo And Fresh Corn

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/2 lb	227g / 8oz	Chorizo - sliced 1/4" thick
1/2 cup	31g / 1.1oz	Finely-chopped Spanish onion
1 tablespoon	15ml	Finely-chopped garlic
1 cup	237ml	Dry white wine
1 cup	62g / 2.2oz	Fresh corn kernels
40 cups	9480ml	Clams (small)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Coarsely-chopped fresh parsley
1		French bread loaf - sliced 1/2" thick

Recipe Instructions

Heat the oil in a medium stockpot over medium-high heat. Add the chorizo and saute until golden brown on both sides. Remove the chorizo and place on a plate lined with paper towels.

Drain all but 2 tablespoons of fat from the pan and return to the heat. Add the onions and garlic and cook until soft. Add the white wine and reduce by half. Add the corn and the clams, season with salt and pepper, and continue cooking until the clams just open.

Remove the pan from the heat and add the parsley and chorizo. Serve in bowls with slices of bread.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A02) - from the TV - FOOD NETWORK

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