Clams-and-Chorizo-with-Smoked-Paprika-Butter-Sauce
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Clams and Chorizo with Smoked Paprika Butter Sauce

Chef Christopher Lee recommends serving these clams with some crusty bread for sopping up the tasty sauce. Be sure to use the fresh, not dried, chorizo sausage in this recipe.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Makes: 4 servings
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All You Need

  • 2 tbsps (30 mL) olive oil
  • 3 tbsps (45 mL) chopped shallots
  • 3 tbsps (45 mL) butter
  • 2 tbsps (30 mL) chopped fresh parsley
  • freshly ground McCormick® Gourmet Black Peppercorns
  • 1 tbsp (15 mL) minced garlic
  • 1/2 lb (250 g) fresh chorizo links, sliced 1/4 in (0.5 cm) thick
  • 1 cup (250 mL) water
  • 1 cup (250 mL) white wine
  • 2 cups (500 mL) chopped seeded plum tomatoes
  • 1 tbsp (15 mL) McCormick® Gourmet Smoked Paprika
  • 2 tsps (10 mL) McCormick® Gourmet Fennel Seeds
  • 2 lbs (1 kg) littleneck clams, scrubbed

Instructions

  1. Heat oil in large skillet on high heat. Add shallots and garlic; cook and stir 30 seconds. Add chorizo; cook and stir 1 minute. Add water and wine; bring to boil

    Heat oil in large skillet on high heat. Add shallots and garlic; cook and stir 30 seconds. Add chorizo; cook and stir 1 minute. Add water and wine; bring to boil

  2. Stir in tomatoes, paprika and fennel seed. Place clams in skillet. Cover. Cook about 5 minutes or until clams open

    Stir in tomatoes, paprika and fennel seed. Place clams in skillet. Cover. Cook about 5 minutes or until clams open

  3. Stir in butter and parsley. Season to taste with pepper. (Discard any clams that do not open)

    Stir in butter and parsley. Season to taste with pepper. (Discard any clams that do not open)

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