Wednesday, May 6, 2009

Steamed Clams with Wine & Chorizo salt

This savory recipe is from one of our most adored salt supporters, Ms. Diehl. Thank you(!) for sharing, Helen.

Steamed Clams with Wine & Chorizo Salt

Yield: Makes 2 servings
Active time: 20 min, start to finish: 35 min
Serve these clams with some crusty bread for sopping up the sauce, or spoon them over linguine or rice.
- 1 medium onion,
- chopped 1 yellow bell pepper
- chopped 1 garlic clove, minced (Helen used MORE, of course!)
- 1/2 teaspoon cumin seeds*
- Chorizo salt
- 2 tablespoons olive oil
- 3/4 cup dry white wine
- 2 lb littleneck clams (2 inches wide), scrubbed
- 1/4 lb dried Spanish chorizo links, cut into 1/4-inch dice (Helen used additional chorizo, and even had some SPECK that she threw in too)
- 2 tablespoons fresh cilantro
1. Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
2. Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.
* If you don't have cumin seeds, Helen used ground cumin as an agreeable substitute.

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