Littleneck Clams Recipe
chorizo, cauliflower, roasted pearl onions, tomato garlic broth, grilled baguette
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Ingredients
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Main Ingredients
For Serving
Method
Preparation
- 1
- 2
Prep the Vegetables
Peel the pearl onions and set them aside. Mince the garlic cloves.
- 3
Cooking
- 4
Cook the Chorizo
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chorizo sausage and cook until browned, about 5-7 minutes. Remove the chorizo and set aside, leaving the drippings in the pot.
- 5
- 6
Add the Vegetables and Liquid
Stir in the cauliflower florets, diced tomatoes, vegetable broth, salt, and black pepper. Bring the mixture to a simmer.
- 7
Add the Clams
Once the broth is simmering, add the cleaned littleneck clams to the pot. Cover and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
- 8
Finish the Dish
Return the cooked chorizo to the pot and stir to combine. Let it heat through for another 2 minutes.
- 9
