Chorizo and Littleneck Clams in Red Pepper Broth

Ingredients

• 1 tablespoon extra virgin olive oil 

• 1 link organic cured chorizo cut into small pieces

• 50 littleneck clams

• 1 medium sweet onion finely chopped

• ½ organic red bell pepper

• 1 clove garlic, finely mined

• ¾ teaspoon dried basil

• ¼ teaspoon salt

• 1 cup dry white wine or 1 cup broth if whole 30

• 1 tablespoon fresh Italian parsley

Instructions

1. Preheat dutch oven. Add olive oil, onion, red pepper, and salt and cook on medium heat for 8 minutes until onion is slightly caramelized and pepper is soft.

2. Add garlic and cook for 30 seconds.3. Next, add dried basil, chorizo, and cook for 2 minutes. Add wine, increase heat to high, and clams. Cover and cook on high heat for 7-8 minutes. Do not open the lid during this time. Once cooked, discard any clams that haven’t opened.

Prep Time: 5 min   Cook Time: 20 min

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