Little Neck Clams and Chorizo
Updated: Apr 27
A favorite dish of ours and very easy to make.
24 to 36 Little Neck Clams, scrubbed
3 links of Chorizo
1 small Onion, sliced
1/2 cup dry white wine
4 tablespoons of homemade chili sauce ( see last weeks post)
few sprigs of fresh parsley, chopped
Salt and Pepper to taste
Place a large skill over medium-high heat and sear off the Chorizo. Once the links are nicely brown remove from skill, reduce heat, and add the onions.
While onions are cooking, dice Chorizo into small pieces and return to skill once onions are soft.
Next add the chili sauce, followed by the wine, increase heat.
Once the sauce is beginning to boil add clams and cover. Shake skill every minute or so. Once clams have opened, usually about 3 to 4 minutes, remove skill from heat, transfer contents to serving platter, sprinkle on Parsley and serve with a loaf of toasted bread.