Steamed Clams In Wine and Chorizo

3 steps · 45 min total

1. 01

   Sauté Aromatics

   In a deep pot, warm the 2 tablespoons olive oil over moderate heat. Add the 100g onion, 100g bell pepper, 1 clove garlic (minced or thinly sliced), 1/2 teaspoon cumin seeds, and 1/4 teaspoon salt. Cook, stirring occasionally, for 7 to 9 minutes, until the vegetables are softened and fragrant.

   Pour in the 3/4 cup wine and bring the mixture to a boil.

2. 02

   Steam Clams and Chorizo

   Add the 1 kg little neck clams and 1/4 pound chorizo to the pot. Cover tightly and let it boil for 7 to 8 minutes, until all the clams have opened. Discard any clams that remain stubbornly shut. Season with pepper and stir in the 2 tablespoons cilantro.
3. 03

   Serve Immediately

   Serve the clams hot, with plenty of crusty bread on the side. You'll want it to soak up every drop of the broth.