Steamed Clams with Chorizo Oil
The recipe Steamed Clams with Chorizo Oil can be made in roughly 45 minutes. Watching your figure? This dairy free recipe has 416 calories, 14g of protein, and 16g of fat per serving. For 94 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of beer, chorizo, fresh parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a cheap main course. 56 people have tried and liked this recipe. It is brought to you by Healthy Delicious. With a spoonacular score of 76%, this dish is good. Similar recipes include The Secret Ingredient (Chorizo): Chorizo-Steamed Mussels and Clams with White Beans, Steamed Clams with Chorizo and Tequila, and Steamed Clams In Wine and Chorizo.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
12 ounces lager-style beer (or water)
3 ounces dry chorizo, cut into a small dice
¼ cup fresh parsley, chopped
48 littleneck clams, scrubbed well
¼ cup olive oil
1 box (13.25 ounces) high fiber spaghetti
Equipment:
pot
sauce pan
frying pan
Cooking instruction summary:
Bring a large pot of salted water to a boilCombine the chorizo and oil in a small saucepan. Cook over medium heat until the chorizo is crisp and the oil is deep red, about 8 minutes.Arrange the clams in a single layer in a large, deep skillet. Pour the beer over them. Cover and steam until the shells open, about 5 minutes. Add the open clams to the chorizo oil (discard any unopened clams.)Add the spaghetti to the pot of boiling water and cook to al dente. Drain, reserving ¼ cup of cooking liquid.Stir the reserved cooking liquid into the clams and sprinkle with chopped parsley. Serve over the spaghetti.
Step by step:
1. Bring a large pot of salted water to a boil
2. Combine the chorizo and oil in a small saucepan. Cook over medium heat until the chorizo is crisp and the oil is deep red, about 8 minutes.Arrange the clams in a single layer in a large, deep skillet.
3. Pour the beer over them. Cover and steam until the shells open, about 5 minutes.
4. Add the open clams to the chorizo oil (discard any unopened clams.)
5. Add the spaghetti to the pot of boiling water and cook to al dente.
6. Drain, reserving ¼ cup of cooking liquid.Stir the reserved cooking liquid into the clams and sprinkle with chopped parsley.
7. Serve over the spaghetti.
Nutrition Information:
covered percent of daily need
