Name: Clams with cider and chorizo
Yield: 4
Ingredients: 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

Ingredients

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

Main

1.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 .
Notes

Styling by Alice Storey

Styling by Emma Knowles

Ingredients

Method

Main

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