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Steamed Clams and Mussels with Chorizo and Tomatoes Recipe

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This recipe for Steamed Clams and Mussels with Chorizo and Tomatoes, by , is from The Hoggan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patti Gahagan


4 lbs. manilla clams
2 lbs. mussels
1 large yellow onion
4 cloves garlic
1 T thyme
1 1/2 lbs. chorizo, cut into 1 inch chunks.
1 cup white wine
2 large tomatoes, peeled, seeded and diced
5 saffron threads
12 oz. clam juice
Olive Oil

In a medium pan, heat 1 T olive oil and cook yellow onion until clear. Add in chorizo, thyme, garlic and tomatoes and cook until chorizo is cooked through. Remove from heat and set aside.

Scrub clams and mussels to remove any sand or grit and to check to make certain they are alive. In a large pan, heat 2 T olive oil. When pan is hot pour in clams and mussels. Add in white wine and clam juice and shake pan to coat clams and mussels. Cover and let clams and mussels open (about 5 7 minutes).

Pour chorizo mixture over clams and serve hot.




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