TasteToronto | Clams With Chorizo and Potatoes

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Clams With Chorizo and Potatoes

Easy

Clams With Chorizo and Potatoes

Vicky Tran

Vicky Tran

Instagram
Clams With Chorizo and Potatoes

Method

Clams With Chorizo and Potatoes 5 Steps

  • Step 1

    Toss the halved baby potatoes with half of the saloiokosher salt, smoked paprika and fresh cracked black pepper. Spread cut side down in an even layer on a parchment paper-lined baking sheet and roast in a preheated 375°F oven for 30-40 minutes until the the potato is cooked through and the cut side is golden brown. Remove from the oven and set aside.

  • Step 2

    Split the chorizo sausage in half lengthwise, then slice on a slight diagonal about 1/2 cm thick. Heat a pot on medium high heat. Add in the remaining saloio, then the chorizo sausage and cook for 2-3 minutes until browned, use a slotted spoon to remove from the pot.

  • Step 3

    Add in the diced shallots and minced garlic to the same oil in the pot, cook for about 30 seconds and then deglaze with the white wine. Cook the wine out for about 3 minutes before adding in the clams, cover with a tight fitting lid and cook for 3-5 minutes until the clams have opened up.

  • Step 4

    Discard any unopened clams, gently fold in the roasted potatoes, as well as the browned chorizo.

  • Step 5

    Transfer to a serving platter and top with the chopped cilantro, squeeze of lemon as well as a quick drizzle of some more saloio and serve immediately with additional lemon wedges on the side.

Tags:

Toronto Recipes

Best Clam Recipes

Clams With Chorizo and Potatoes

Easy

Clams With Chorizo and Potatoes

Vicky Tran

Vicky Tran

Instagram
Clams With Chorizo and Potatoes

Yields:

Serves 4

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 45 mins

0.0

Rate This Recipe

Portuguese

Main Dishes

Ingredients

Clams With Chorizo and Potatoes

  • 3 pounds Manila clams, scrubbed and cleaned

  • 1 1/2 pounds baby potatoes, halved or quartered if large

  • 1 cup dry white wine

  • 3 tablespoons cilantro, roughly chopped

  • 3 tablespoons saloio (Portuguese olive oil)

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon kosher salt

  • 4 garlic cloves, minced

  • 2 shallots, finely diced

  • 2 links chourico sausage (Portuguese chorizo)

  • 1/2 lemon plus additional wedges to serve

  • Fresh cracked black pepper, to taste

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Method

Clams With Chorizo and Potatoes 5 Steps

  • Step 1

    Toss the halved baby potatoes with half of the saloiokosher salt, smoked paprika and fresh cracked black pepper. Spread cut side down in an even layer on a parchment paper-lined baking sheet and roast in a preheated 375°F oven for 30-40 minutes until the the potato is cooked through and the cut side is golden brown. Remove from the oven and set aside.

  • Step 2

    Split the chorizo sausage in half lengthwise, then slice on a slight diagonal about 1/2 cm thick. Heat a pot on medium high heat. Add in the remaining saloio, then the chorizo sausage and cook for 2-3 minutes until browned, use a slotted spoon to remove from the pot.

  • Step 3

    Add in the diced shallots and minced garlic to the same oil in the pot, cook for about 30 seconds and then deglaze with the white wine. Cook the wine out for about 3 minutes before adding in the clams, cover with a tight fitting lid and cook for 3-5 minutes until the clams have opened up.

  • Step 4

    Discard any unopened clams, gently fold in the roasted potatoes, as well as the browned chorizo.

  • Step 5

    Transfer to a serving platter and top with the chopped cilantro, squeeze of lemon as well as a quick drizzle of some more saloio and serve immediately with additional lemon wedges on the side.

Tags:

Toronto Recipes

Best Clam Recipes

Clams With Chorizo and Potatoes