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Categories:Viewed: 48 - Published at: 3 years ago
Ingredients
- 2 tablespoons olive oil
- 1 pound fresh Spanish chorizo sausage, ground
- 3 garlic cloves, minced
- 2 dozen Little Neck clams, scrubbed
- 1 cup dry white wine
- 1 orange, halved
- 1/4 cup roughly chopped parsley
- 2 bay leaves
Method
- In a large, decorative casserole or Dutch oven, heat oil over medium heat.
- Add the chorizo and cook until browned.
- Add the garlic and bay leaves, and saute until lightly brown.
- Add the clams and wine.
- Squeeze the orange juice into the pan then add the halves.
- The rind will add another dimension to the sauce.
- Cover and steam until the clams open, discard any that do not.
- Remove from heat, top with parsley and serve in the same dish.
