|Clams in Chorizo Broth|
Clams in Chorizo Broth
adapted from: The Phoney Gourmets
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!
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 forOur Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!
this post shared with:
whats for dinner @ the lazy gastronome
the art of homemaking @ strangers and pilgrims
modest monday @ the modest mom
tickle my tastebuds @ loris culinary creations
homesteader hop @ homesteading with heart
waste less wednesday @ skip the bag
homestead blog hop @ the not so modern housewife
full plate thursday @ miz helens
simple homestead blog hop @ oak hill
weekend potluck @ mommys kitchen
pretty pintastic party @ as for me and my household
foodie friends friday @ wine lady cooks
friday favorites @ diary of a real housewife
foodie friday @ rattlebridge farms
friendship friday @ create with joy
weekend cooking @ beth fish reads
cookbook countdown 14 @ cookbook countdown