Cherrystone Clams Shrimp and Chorizo

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Cherrystone Clams Shrimp and Chorizo

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If you have fresh clams and shrimp this there is almost no better way to eat them keeping the flavor of the fresh seafood with a little spice from the sausage. What's beautiful about doing it this way the clams when they open up give off there lovely juice to help flavor the broth that you will sop up with that nice crusty bread.



Cherrystone Clams Shrimp and Chorizo

On 05/02/2012 (Sunday) at 4:56 pm by Benny.
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  • Prep Time:
    5 min
  • Cook Time:
    12-15 min
  • Ready Time:
    17 min


1 servings


  • 5 cherryystone clams
  • 4 large shrimp
  • 1/2 cup diced chorizo sausage
  • olive oil
  • knob of butter
  • sliced scallions
  • toasted crusty bread


Start by washing you clams to make sure they are clean, do the same for the shrimp shell off tails on clean out the digestive track (sh%^t sack really). and butterfly  the shrimp so it sits up in the pan.

Using a large pan olive oil in the bottom then arrange the clams and shrimp like I did i. Now sprinkle the diced Chorizo sausage around and into a 400 degree oven. After 5 min add the knob of butter. Roast until the clams pop open and take out right away.

Add some sliced scallion and eat with some nice crusty bread. You will want to sop up all that lovely broth the clams have made so so good!





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