Brothy Clams and Chorizo

4.8(6)

by Kelsey Nixon·published 2017-01-04

European

Servings

(4–6)

Total time

—

Calories / serving

577 kcal

Ingredients (14)

serves

Instructions (3 steps)

01In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes.
02Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories✓

recipeCuisine✓

recipeCategory—

rating✓

description—

image (URL only)✓

Not rich — missing servings, total time, or calories.