Clams with Tomato and Chorizo
- Prep Time:
- Cook Time:
- Ready Time:
- 5-7 littleneck clams per serving
- 2 tablespoons chopped chorizo
- 2 tablespoons chopped tomato
- one clove of garlic chopped
- 2 tablespoons olive oil
- splash of white wine
- chopped parsley
In a small pan add the olive oil and all the other ingredients minus the parsley. Add the clams on top and into a 450 degree oven for about 12 min until the clams are all open their beautiful juice is in the sauce.
Take out, spoon some of the chorizo sauce in the clams and finish with some parsley (it is for the taste not the look).
Serve with some crusty bread to sop up all that great chorizo sauce!
Now how easy was that.