Updated 02/28/2012 05:00 AM
Recipe: Steamed Littleneck Clams with Chorizo Sausage, Tomatoes and White Beans
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2 dozen littleneck clams
2 links chorizo sausage
1 medium onion, peeled and diced
1 large clove garlic
approx. 1 cup diced canned tomatoes
1 15-ounce can white beans (see hints below)
1 Tbs fresh chopped thyme (see hints below)
approx. 1/2 cup chicken stock (see hints below)
Country toast for serving
The clams need to be scrubbed under cold running water to remove any sand from the outsides.
Use a large heavy bottomed pan with a splash of olive oil to saute 1 medium diced onion to soften.
Once the onions are soft, add 1 large minced clove of garlic and 2 chopped links of chorizo sausage and let those things cook along for a minute.
Then add 1/2 of a 15-ounce can of diced tomatoes and 1 whole, partially drained 15-ounce can of white beans, add 1 Tbs fresh chopped thyme, add the littleneck clams, add a little splash of chicken stock, turn the heat to high and put a lid on top.
The clams might not take any more than 5 minutes or so to steam open and you can take a minute to toast some country bread to serve with them at that point.
Divide the clams into individual bowls and serve them with country toast on the side.
Chorizo sausage is a smoked, spicy pork sausage very popular in Spain, Portugal and some South American countries.
This recipe uses "butter beans" but you can use any white bean you like.
Substitute chopped parsley or green onions for the thyme if you don't have it.
Add a handful of chopped greens, like kale or swiss chard, to the mix for a nice twist.
Use bottled clam juice or white wine instead of chicken stock if you like.