5lbs(about 4 dozen) littleneck clams, scrubbed and rinsed well
1/2poundchorizo—peeled, cut into 1/2 inch rounds and quartered
3large garlic cloves, peeled and 2 minced
1/2cupPortuguese Madeira Wine, or similar
1cupchicken stock or low-sodium broth
4-ouncesof sweet piquanté peppers, like peppadew peppers, rough chopped
1/4cupchopped fresh Italian(flat-leaf) parsley
1loaf baguette, sliced into 1/2 inch slices
extra-virgin olive oil for brushing bread slices
garnish with extra parsley and lemon slices
Preheat the oven on broil.
Put the chorizo in a large skillet fitted with a tight fitting lid and brown, about 5 minutes.
While the chorizo is browning, lightly brush the bread with olive oil and toast for about 7-10 minutes, until golden brown along the edges.
Once the chorizo is brown, add 2 tablespoons of olive oil and add the minced garlic and cook over low heat until softened, about 2 minutes.
Add the red wine to deglaze the pan, stirring and scraping the tiny bits of sausage from the bottom of the pan. Add the piquanté peppers, chicken stock, and the clams to the pan. Cover and cook over high heat until the clams have opened, about 10 minutes.
Discard any unopened clams.
Garnish with some reserved parsley and a squeeze of fresh lemon.
Serve with toasted baguettes for soaking up that delicious broth!
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.