Powered by Blogger.

Clams in Chorizo Broth

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Clams in Chorizo Broth
Clams in Chorizo Broth

Clams in Chorizo Broth
adapted from: The Phoney Gourmets
Serves 4-6

1/4 pound bulk Chorizo ( or 2 small links, remove sausage from casing)
1 T olive oil
1-2 cloves garlic, minced
2 c rich beef stock
salt to taste

2-2 1/2 pounds clams, scrubbed well

Saute Chorizo and garlic in the olive oil. Drain excess fat. Add beef stock, bring to a boil, cover and simmer for 12-20 minutes to cook sausage completely. Taste for salt, bring back to a boil, add clams and boil for 5 minutes or until clams open.

Serve in small bowls with crusty bread for dipping!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post is shared with:

Hearth and Soul @ Premeditated Leftovers

Weekend Cooking @ Beth Fish Reads

food on friday @ carol's chatter


Pineapple Raisin Sauce for Ham, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Friday December 3, 2010.

It is funny how you will remember, a food memory, from many years gone by. In thinking to myself how I might “market” the December 2010 Culinary Smackdown, without pestering every blogger I know into smithereens, I remembered a sauce my Mom use to make to serve with ham, because it had raisins. I also remember that most of it would be eaten at dinnertime, and only a spoonful was leftover. I usually ate that last little bit, so I could wash the dish.  

Turkey was for Thanksgiving, always. I remember having turkey at Christmas, but I believe that only happened a couple times. Once we had goose, stuffed with apples, prunes and onion quarters. Usually though roast beef was Christmas dinner, roast beef and Yorkshire pudding. As much as I love Thanksgiving, two holiday turkey dinners in a row is too much turkey. I have been making a roast beef dinner for years now, and this year we will be having beef and ham. Ham because my new employer generously gives a turkey at Thanksgiving and a ham at Christmas. And we all know, ham needs Pineapple Raisin Sauce!

When I first started worrying that no one would submit an entry for the Smackdown, I remembered that pineapple raisin sauce. I remembered it because of the raisins, not because I can also be an excessive worrier! Like many of the foods cooked and served, Mom did not use a recipe for the sauce. I remember the sauce so vividly; I think I can recreate it in my own kitchen. I know it started with a can of crushed pineapple, including the juice. Then a big handful of raisins, some brown sugar, a bit of cider vinegar. 

The raisins were tender, not chewy. I also remembered that part. Oh and I remember a dash of cloves. I can see the little red and white tin in her hand, then a quick downward shake to get that “dash” to come out of the can. With exception to the raisins, I imagine that the order per say, does not matter.

A quick google for pineapple raisin sauce for ham produces 60,700 results. I was surprised at that number. It appears that a lot of folks eat pineapple raisin sauce with their ham.

(my mom) Mary’s Pineapple Raisin Sauce for Ham

1 c raisins
1 c water
dash salt

1 8 oz can crushed pineapple – do not drain
1 T cider vinegar
1/3  – 1/2 c brown sugar ( if you like a sweeter sauce, use the full measure)
dash cloves

1/4 c water
1 - 2 T corn starch ( I remember Mom’s sauce would stay on your ham!)

Place raisins and water in a medium size saucepan, cover. Bring to a boil, reduce heat and simmer 10 minutes.

Add the pineapple, vinegar, brown sugar and cloves, return to a simmer. Let simmer while making the slurry.

Combine the cornstarch and water, stirring until smooth. Pour into the simmering fruit in a thin stream, stirring continuously. Cook, until mixture is thickened and transparent. Serve with ham.

As always, thanks for taking a moment to stop and say hello.

I appreciate your time and your wonderful comments!
Back to Top