Clams with chorizo in cider

Step by step:

1. Chop up the onion and garlic and grate the tomato. Meanwhile, soak the clams in cold water for 15 minutes. 2. Pour some oil into a saucepan and poach the garlic and onion. Cut the slices of chorizo into quarters and add them in the mixture too, cook for a couple of minutes. Add the grated tomato, season with a pinch of sugar to offset the acidity and sauté for about 5 minutes. 3. Add the vinegar and stir. 4. Drain the clams and add them in the pot, covering them with the cider and cooking them for 3-5 minutes until they open. Remove them from the heat. Sprinkle a little chopped fresh parsley on top and serve.

Ingredients:

½ an onion 2 garlic cloves 2 tomatoes 600 g of clams 2 tablespoons of olive oil 150 gr of noel chorizo 200 ml of cider Fresh parsley

Main Courses

Step by step:

Ingredients:

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