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Clam and Chorizo Stew Print Email


4, active time 15 minutes, total time 25 minutes
4 chorizo sausages (about 1 pound), chopped
1 onion, finely chopped
2 tomatoes, chopped
4 pounds littleneck clams, soaked and scrubbed
Kosher salt and cracked black pepper

Heat a large skillet over medium high heat, add chorizo, and cook until chorizo is crisp. Add chopped onions to remaining oil and cook, stirring occasionally, until onions are soft, about 8 minutes. Add tomatoes and cook until they begin to fall apart, about 4 minutes. Add clams and reserved chorizo to pan; cover with lid tightly and cook until clams open, about 10 minutes.

Remove lid and discard any unopened clams. Season to taste with kosher salt and cracked black pepper. Serve immediately with a crusty loaf of bread and crisp cold beer.

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