Grilled clams with chorizo white wine sauce is a delightful way to ... slurping buckets of butter-dipped steamers while sitting at the bar at the long-gone Ehrhart’s Clam House in Freeport, N.Y.

Directions. Rinse clams well, discarding any with broken or open shells. In a large sauté pan, heat olive oil over medium heat. Add chorizo and cook until browned, 3-4 minutes.

Place the chorizo on the other side of the grill, close the lid and cook for 8 to 10 minutes, or until it is a deep golden brown. Turn the sausage over and grill for another 4 to 5 minutes, until ...

In the same pot, add the olive oil and sweat down the onion and carrots over medium-low heat until soft, about 8 to 10 minutes. Add the garlic and cook 2 minutes.

Here is a one-pot seafood dish that is very easy to make, but also quite hearty and satisfying. --- It's a somewhat unusual combination of clams, chorizo and potatoes. 6 oz. chorizo sausage, cut into ...

Add wine and bay leaf to pot. Bring to a rolling boil over medium-high until alcohol cooks off, about 1 minute. Add clams; cover with a lid, and cook until clams open, 5 to 8 minutes.

If you can't get enough of seafood, and love everything from swordfish and salmon, to scallops and shellfish such as lobster and shrimp, chances are you probably also enjoy clams. These delicious ...

1/2 pound chorizo—peeled, halved and cut into 1/2-inch pieces. 1 1/2 cups chicken stock or low-sodium broth. 6 thick slices peasant bread. 1/4 cup extra-virgin olive oil, plus more for brushing ...

Given that my dad is the person in my life whom I credit for cultivating my passion for food, our annual Father’s Day cookout has extra meaning for both of ...

These littleneck clams steamed in white wine, surrounded by aromatics and rich in umami from chorizo, will be the most flavorful clams you’ll eat. The zesty clam and chorizo broth is deliciously ...

Shellfish are always elegant to serve and oftentimes less expensive than you'd think. With the exception of things like lobster, scallops, and good oysters, shellfish can become a restaurant-worthy ...