How To Make Portuguese Clam and Chorizo Stew
This remarkable Portuguese Clam and Chorizo offers a savory adventure with bacon, garlic, and an added hot and bittersweet hint from piquillo peppers.
Serves:
Ingredients
- ½lbchorizo
- 1½cupschicken stock,or low-sodium broth
- 6peasant bread,thick slice
- ¼cupextra-virgin olive oil
- 3cloveslarge garlic
- ¼lbbacon,thickly sliced
- 1very large onion
- 8ozpiquillo peppers,(1 can or jar)
- 48littleneck clams
Instructions
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Preheat the oven to 350 degrees F.
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Put the chorizo in a small saucepan with 1 cup of the stock and simmer for about 15 minutes until softened.
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Drain the chorizo and discard the broth.
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Meanwhile, brush the bread with olive oil and toast for about 10 minutes, until golden.
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Rub the toasts with the peeled whole garlic clove, and transfer each slice to a deep soup bowl.
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In a large enameled cast-iron casserole, heat 2 tablespoons of olive oil until shimmering.
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Add the bacon and cook over moderate heat for 7 to 8 minutes, stirring, until crisp.
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Using a slotted spoon, transfer the bacon to a plate and reserve it for another use.
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Add the onion and minced garlic to the casserole and cook over low heat for about 5 minutes until softened.
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Add the piquillo peppers and their liquid, and cook for 1 minute.
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Add the chorizo and the remaining ½ cup of stock and bring to a boil.
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Add the clams, cover, and cook over high heat for about 10 minutes until nearly all have opened.
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Discard any unopened clams.
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Spoon the stew over the toasts, drizzle with the remaining 2 tablespoons of olive oil, and serve right away
Nutrition
- Calories: 1498.28kcal
- Fat: 45.34g
- Saturated Fat: 12.62g
- Trans Fat: 0.14g
- Monounsaturated Fat: 19.64g
- Polyunsaturated Fat: 9.62g
- Carbohydrates: 199.05g
- Fiber: 16.48g
- Sugar: 25.82g
- Protein: 71.95g
- Cholesterol: 82.34mg
- Sodium: 3328.36mg
- Calcium: 575.87mg
- Potassium: 1096.67mg
- Iron: 16.36mg
- Vitamin A: 113.88µg
- Vitamin C: 33.91mg
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