Spanish Style Free Range Chorizo and Clams Recipe
  • 200g Salumi Australia Free Range Chorizosliced
  • 1tablespoon olive oil
  • 1 Eschallotfinely diced
  • 1kilogram Cloudy Bay Clams
  • 330millilitres Dry Apple Cider(can replace with unsweetened apple juice)
  • Parsleychopped to garnish
  • Salt & pepper
  1. Heat olive oil in a deep frying pan over medium heat. Add shallot and cook until soft.
  2. Add chorizo slices and cook, gently moving around the pan, for 3 – 5 minutes.
  3. Increase heat to high, add clams and cider and cover the frying pan with a lid.
  4. Shake the pan occasionally and cook 3 – 5 minutes until the clams open. Discard any unopened clams.
  5. Season. Garnish with chopped parsley and serve immediately with toasted baguette to mop up the broth.