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Steamed Clams with Chorizo and Tomatoes Recipe

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This recipe for Steamed Clams with Chorizo and Tomatoes, by , is from The da Silva Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maria da Silva
Added: Sunday, November 18, 2007


2 tbsp extra virgin olive oil
1 1/2 cups dried chorizo sausage (6 oz)
1 onion, thinly sliced
1 clove garlic, minced
1/4 tsp each salt an pepper
2 lb plum tomatoes, chopped (about 10)
1tbsp sherry vinegar or wine vinegar
4 lbs littleneck clams. scrubbed
1/2 cup torn fresh basil

In Dutch oven, heat oil over medium heat; fry chorizo, onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 8 minutes.

Stir in tomatoes and vinegar; cook over medium-high heat, stirring occasionally, until slightly thickened and tomatoes are tender, about 15 minutes.

Add claims; cover and bring to boil over high heat.
Cook just until clams open wide, 8 - 10 minutes.
Discard any that do not open.

Remove from heat; stir in basil.

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