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 ...

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 ...

5medium russet potatoes, halved3tablespoons olive oilSalt and pepper, to taste2cloves garlic, chopped1large onion, thinly sliced8ounces chorizo, thinly sliced36littleneck clams, rinsed and ...

Ingredients. 1–2 tbsp olive oil, for frying; 1 small chorizo, skinned and diced; 1 modest leek, pale parts only, washed and diced; 2 bay leaves, preferably fresh; 1 garlic clove (if chorizo isn ...

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 ...

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.

Clams on their own have a slightly salty, tender flavor and pair nicely with a little butter, but if you're looking for a new way to build flavor in this shellfish, consider steaming them in tequila.

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 ...

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 ...