Ingredients
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3 dozen littleneck clams, scrubbed
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7 ounces chorizo sausage, sliced
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1 sliced leeks or 1 onion
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1 chili pepper, sliced thinly
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2 tablespoons butter (I use Fresh Herb Butter recipe 82424)
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3 cloves garlic, minced
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1 cup white wine
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2 plum tomatoes, diced
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2 bay leaves
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2 tablespoons chopped fresh parsley
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lemon slice, for garnish
Instructions
- In a large pan fry chorizos till lightly browned.
- Add butter, leeks, chili, bay leaf, garlic saute for 3 minutes add wine, diced tomatoes, and bay leaf bring to a boil.
- Add the clams cover and steam for 5 minutes till all are opened.
- Throw out any that do not open.
- Garnish with lemons and parsley.
- Serve with bread to soak up the juices.