Clams in Chorizo Broth
adapted from: The Phoney Gourmets
1/4 pound bulk Chorizo ( or 2 small links, remove sausage from casing)
1 T olive oil
1-2 cloves garlic, minced
2 c rich beef stock
salt to taste
2-2 1/2 pounds clams, scrubbed well
Saute Chorizo and garlic in the olive oil. Drain excess fat. Add beef stock, bring to a boil, cover and simmer for 12-20 minutes to cook sausage completely. Taste for salt, bring back to a boil, add clams and boil for 5 minutes or until clams open.
Serve in small bowls with crusty bread for dipping!
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.
this post is shared with:
Hearth and Soul @ Premeditated Leftovers
Weekend Cooking @ Beth Fish Reads