Clams with cider and chorizo


You'll need

2 tbsp olive oil 1 Spanish onion, finely chopped 2 garlic cloves, finely chopped 2 dried chorizo, finely chopped 2 vine-ripened tomatoes, finely chopped 2 tbsp sherry vinegar 1.2 kg clams, soaked in cold water for 15 minutes 300 ml cider ¼ cup (loosely packed) flat-leaf parsley, coarsely chopped To serve: crusty bread

Method

  • 01
  • Heat oil in a large casserole over medium-high heat, add onion and garlic and sauté until soft and starting to colour (5-7 minutes). Add chorizo, stir occasionally until coloured (3-5 minutes), then add tomato and cook until slightly thickened (3-5 minutes). Add vinegar and stir to combine. Drain clams, rinse well, add to casserole, add cider, cover and cook, shaking pan occasionally until all clams open (3-5 minutes). Stir through parsley, season to taste and serve hot with crusty bread.
This recipe is from the October 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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