Cooking with Rocky: Chorizo and Clams

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Cooking with Rocky: Chorizo and Clams

Ingredients:

  • ½ lb Clams
  • 1 tbsp Olive Oil
  • ½ lb Chorizo
  • ¼ cup Fennel; thin sliced (reserve fronds)
  • 1 Sweet Onion
  • 2 Garlic Clove; minced
  • 1 tsp SALT Smoked Paprika
  • 1 tsp SALT Tellicherry Pepper
  • 2 cup Chicken Stock
  • 1 cup White Wine; dry
  • ¼ cup Parsley; chopped
  • 1 tbsp Unsalted Butter
  • 1 Lemon; zest/juice
  • 1 French Baguette; sliced/toasted

Procedure:

1. In large saute pan, cook chorizo in olive oil over medium heat.

2. Add fennel and onion to cook until soft.

3. Add garlic, paprika, and pepper.

4. Add stock and wine.

5. Bring to a boil.

6. Once boiling, add clams and cook until clams open (happens quickly).

7. *Discard any unopened clams.

8. To finish, add butter, parsley, lemon zest/juice.

9. Serve with toasted baguette.

NINETEEN49 CATERING
www.1949catering.com
 

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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