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Zuppa De Clams
Description
Mary's tasty littleneck clam recipe. The chorizo sausage adds a very nice touch. Delicious first course.
Ingredients
At a glance
Appetizer
Main Course
Soups
Ethnic/Regional
Serves
4 as appetizer
- 4 Tablespoons olive oil
- 1 medium onion, peeled and diced
- 8 ounces shitake mushrooms
- 1/2 pound chorizo sausage, sliced thin
- 1/2 cup sweet red vermouth
- 1 1/2 cups tomato sauce
- 1 cup dry white wine
- 24 littleneck clams
Methods/steps
- Heat oil in large skillet over medium heat. Add onion, mushrooms and chorizo and cook, stirring until onion is soft.
- Add vermouth, tomato sauce and wine. Simmer over low heat for 15 minutes.
- While broth is heating, clean clams. Discard any clams that do not close under cold water or by tapping.
- Add clams to broth, cover and steam until clams open. Discard any clams that do not open.
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