Clams and Chorizo (Amêijoas na Cataplana)
This gutsy, rustic dish, the Portuguese rendition of surf and turf, is a delicious marriage of plump, briny clams and spicy chorizo sausage. And it can be on the dinner table in only 30 minutes.
Why This Recipe Works
For our clams and chorizo recipe, we aimed to pare back on the shopping list and bring out the full flavor of the clams and chorizo, accented only by those ingredients that really had something to offer the dish. We liked littlenecks best, as they were plump, sweet, and pleasantly briny. For sausage, we chose chorizo over linguiça because its tangy, spicy, assertive flavor was a perfect counterpoint to the clams. To create a savory broth for our clams and chorizo recipe, we took a minimalist approach in layering on the flavors: First, onion and garlic sautéed in olive oil, then canned tomatoes for bright color and flavor, and dry white wine for gentle acidity.
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