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.

Ingredients:

- 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

Preparation:

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.