sly_karma
Crew Member
I developed this over several years and a lot of fresh Sunshine Coast littleneck clams. The key is to get proper uncooked Mexican chorizo, the gooey stuff that falls apart when the case is removed and has the consistency of runny hamburger. The chorizo pretty much has all the seasoning and spices the dish needs; it essentially becomes the sauce. Not that easy to find in Canadian supermarkets but across the line it's a different story, lots of Mexican goodies there.
If you have some spot prawns, throw them in as well, same time as the clams.
2 tbsp olive oil
1 large red onion, sliced
1 red bell pepper, sliced into strips
1 green pepper, sliced into strips
2 cloves garlic, minced
1 lb uncooked chorizo
1 cup white wine
2 limes, juiced
2 ears of corn, steamed or BBQd
40-50 small clams, soaked overnight with oatmeal and rinsed
fresh cilantro, chopped
lime wedges
In a large dutch oven, saute the onion, peppers and garlic in the oil until just tender. Add the chorizo and cook 8-10 minutes, stirring frequently. Add the wine and lime juice, allow to heat through. Slice the corn off the cob and add to the mix. Add the clams, stir everything together and cover. Reduce heat and simmer 8-10 minutes. Discard any unopened clams. Add cilantro and toss thoroughly. Serve with lime wedges and either steamed rice or fresh bread.
If you have some spot prawns, throw them in as well, same time as the clams.
2 tbsp olive oil
1 large red onion, sliced
1 red bell pepper, sliced into strips
1 green pepper, sliced into strips
2 cloves garlic, minced
1 lb uncooked chorizo
1 cup white wine
2 limes, juiced
2 ears of corn, steamed or BBQd
40-50 small clams, soaked overnight with oatmeal and rinsed
fresh cilantro, chopped
lime wedges
In a large dutch oven, saute the onion, peppers and garlic in the oil until just tender. Add the chorizo and cook 8-10 minutes, stirring frequently. Add the wine and lime juice, allow to heat through. Slice the corn off the cob and add to the mix. Add the clams, stir everything together and cover. Reduce heat and simmer 8-10 minutes. Discard any unopened clams. Add cilantro and toss thoroughly. Serve with lime wedges and either steamed rice or fresh bread.
