Clams and Chorizo
This is a fast and easy surf and turf.
Pick up some fresh clams at your local seafood counter. I prefer little necks but had to go with these big monsters because they were the only ones that looked fresh when I went to the grocery store (most grocery stores get seafood delivered on Tuesday mornings, so it is best to go on Tuesday afternoon).
Chop some chorizo sausages, green peppers, vidalia onion and garlic and throw it all into a pan over high heat along with olive oil and a half a glass of white wine. Once the chorizo is about half cooked, throw in your clams, lower the heat a bit and cook until the clams steam open.
Serve it all in a bowl with a nice hunk of crusty bread to soak up all the tasty juices.
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