Recreate a Spanish favourite with B.C. cider and locally made Spanish-style chorizo. Avoid the super cured, drier type, and choose a chorizo that is less cured, suitable for cooking, like Oyama Sausage’s Asturias version.
Ingredients
- 1 teaspoon extra virgin olive oil
- 3 ounces Spanish chorizo, finely diced
- 2 shallots, diced
- 1 cup cider
- 1 pound clams
Preparation
In a large saucepan, cook the chorizo in the oil on medium-high heat until the chorizo is crispy, about 3 minutes. Reduce the heat to low and add shallot and cook until the shallot is translucent, about 1 minute more. Add the clams, turn up the heat and add the cider. Cover the saucepan with a lid and cook for about 2 to 3 minutes until the clams open. Serve with crusty bread.
