Sunday Supper: Clam and Chorizo Stew

Sunday Supper: Clam and Chorizo Stew might be just the main course you are searching for. One serving contains 263 calories, 21g of protein, and 16g of fat. For $2.02 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. 32 people were glad they tried this recipe. If you have onion, tomatoes, littleneck clams, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes. It can be enjoyed any time, but it is especially good for Winter. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by Serious Eats. With a spoonacular score of 41%, this dish is solid. Sunday Supper: Beef, Onion and Porter Stew, Sunday Supper: Lamb Stew with Poppy Seed Dumplings, and Clam, chorizo & white bean stew are very similar to this recipe.

Servings: 4

 

Ingredients:

4 chorizo sausages (about 1 pound), chopped

Kosher salt and cracked black pepper

4 pounds littleneck clams, soaked and scrubbed

1 onion, finely chopped

2 tomatoes, chopped

Equipment:

frying pan

Cooking instruction summary:

Procedures 1 Heat a large skillet over medium high heat, add chorizo, and cook until chorizo is crisp. Add chopped onions to remaining oil and cook, stirring occasionally, until onions are soft, about 8 minutes. Add tomatoes and cook until they begin to fall apart, about 4 minutes. Add clams and reserved chorizo to pan; cover with lid tightly and cook until clams open, about 10 minutes. 2 Remove lid and discard any unopened clams. Season to taste with kosher salt and cracked black pepper. Serve immediately with a crusty loaf of bread and crisp cold beer.

 

Step by step:


1. Heat a large skillet over medium high heat, add chorizo, and cook until chorizo is crisp.

2. Add chopped onions to remaining oil and cook, stirring occasionally, until onions are soft, about 8 minutes.

3. Add tomatoes and cook until they begin to fall apart, about 4 minutes.

4. Add clams and reserved chorizo to pan; cover with lid tightly and cook until clams open, about 10 minutes.

5. Remove lid and discard any unopened clams. Season to taste with kosher salt and cracked black pepper.

6. Serve immediately with a crusty loaf of bread and crisp cold beer.


Nutrition Information:

Quickview
263k Calories
21g Protein
15g Total Fat
7g Carbs
5% Health Score
Limit These
Calories
263k
13%

Fat
15g
24%

  Saturated Fat
9g
58%

Carbohydrates
7g
2%

  Sugar
2g
3%

Cholesterol
100mg
33%

Sodium
2275mg
99%

Get Enough Of These
Protein
21g
42%

Vitamin B12
7µg
128%

Vitamin C
31mg
38%

Selenium
20µg
30%

Vitamin A
1288IU
26%

Phosphorus
157mg
16%

Iron
2mg
14%

Manganese
0.16mg
8%

Potassium
217mg
6%

Calcium
61mg
6%

Magnesium
22mg
6%

Vitamin E
0.8mg
5%

Vitamin K
5µg
5%

Fiber
1g
5%

Folate
17µg
4%

Vitamin B6
0.09mg
4%

Copper
0.08mg
4%

Zinc
0.5mg
3%

Vitamin B3
0.64mg
3%

Vitamin B1
0.05mg
3%

Vitamin B2
0.05mg
3%

Vitamin B5
0.19mg
2%

covered percent of daily need
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