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2 tbsp (30 mL) extra virgin olive oil
1-1/2 cups (375 mL) sliced dried chorizo sausages, (6 oz/175 g)
1 onion, thinly sliced
1 garlic clove, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 lb (907 g) plum tomatoes, chopped
1 tbsp (15 mL) sherry vinegar, or wine vinegar
4 lb (1.8 kg) littleneck clams, scrubbed
1/2 cup (125 mL) packed torn fresh basil
In Dutch oven, heat oil over medium heat; fry chorizo, onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 8 minutes. Stir in tomatoes and vinegar; cook over medium-high heat, stirring occasionally, until slightly thickened and tomatoes are tender, about 15 minutes. Add clams; cover and bring to boil over high heat. Cook just until clams open wide, 8 to 10 minutes. Discard any that do not open. Remove from heat; stir in basil.