Recipe courtesy of Emeril Lagasse, copyright MSLO Inc. (Remove any unopened clams and discard them.) Serve with crusty bread or baguette. Transfer to a large serving bowl, making sure to pour the broth over the clams. Add the butter to the broth and stir to combine. Taste the broth for seasoning and add salt or pepper if necessary. After 5 minutes, the clams should have opened or be mostly open if not, or if the mixture is dry, add another 1/4 cup or so of wine, cover and simmer until the clams are open, 1 to 2 minutes longer. Continue to cook until the sausage has browned, 3 to 4 minutes, taking care not to burn the garlic. Add the onions and garlic and sprinkle lightly with salt and pepper. Let cook about 5 minutes, making sure that the broth at the bottom is at a simmer during that time. Add the chorizo and cook, using a spoon or spatula to break up the sausage into small pieces, until the sausage begins to brown. Re-season with salt and pepper and cover tightly with a lid. Continue to cook until the sausage has browned, 3 to 4 minutes, taking care not to burn the garlic.Īdd the clams to the pot and let settle for a minute, then add the white wine and cilantro. Add the chorizo and cook, using a spoon or spatula to break up the sausage into small pieces, until the sausage begins to brown.
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