Romulo Yanes
Serve these clams with some crusty bread for sopping up the sauce, or spoon them over linguine or rice.
Recipe information
Total Time
35 minutes
Yield
Makes 2 servings
Ingredients
1 medium onion, chopped
1 yellow bell pepper, chopped
1 garlic clove, minced
½ teaspoon cumin seeds
¼ teaspoon salt
2 tablespoons olive oil
¾ cup dry white wine
2 lb littleneck clams (2 inches wide), scrubbed
¼ lb dried Spanish chorizo (spicy cured pork sausage) links, cut into ¼-inch dice
2 tablespoons fresh cilantro
Preparation
Step 1
Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
Step 2
Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.
