Focus on food: December 26, 2006

Quick Chourico and Clams

The following recipe is from our Westport Cooks Archives and the previous class Simmering Suppers with Chef Suzy White. You can use this recipe and add your own style as you make your own homemade chourico and clams.

Ingredients:
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 10oz. can whole baby clams, drained, reserve broth
• 1 8 oz. bottle clam juice
• 3 medium red potatoes cut in ½ lengthwise and then sliced
• 1-14.5 oz. can diced tomatoes, juice included
• 1 10 inch piece of chourico, skin removed and sliced
• 1 cup frozen corn
• Chopped parsley for garnish, optional

Directions:
• Heat olive oil in a large skillet, add the onion and sauté until glossy. Add the garlic and sauté 1 minute more.

• To the skillet add the juice from the clams, the clam broth, the tomatoes in their juice, the potatoes, and the chourico.

• Cover and bring to a simmer. Remove cover and continue to simmer until potatoes are tender.

• Add the corn and simmer for 2 minutes. Add the clams, give a good stir and ladle into bowls.

• Sprinkle with parsley if desired and serve with crusty bread to soak up the sauce.