Spanish Style Free Range Chorizo and Clams Recipe
Salumi Australia Free Range Chorizo
Cloudy Bay Clams
Dry Apple Cider
(can replace with unsweetened apple juice)
chopped to garnish
Salt & pepper
Heat olive oil in a deep frying pan over medium heat. Add shallot and cook until soft.
Add chorizo slices and cook, gently moving around the pan, for 3 – 5 minutes.
Increase heat to high, add clams and cider and cover the frying pan with a lid.
Shake the pan occasionally and cook 3 – 5 minutes until the clams open. Discard any unopened clams.
Season. Garnish with chopped parsley and serve immediately with toasted baguette to mop up the broth.