Steamed Clams w/Chorizo recipe
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| Tue, 07-03-2007 - 6:20pm |
I am very much a foodie & love seafood & spicy dishes. This is one that is great for phase I so long as you use a lower fat chorizo (whole foods chorizo is much lower fat than traditional mexican chorizo).
1/2 chorizo sausage (lower fat version; use about 6 oz)
1 lb fresh clams in shell
1 good, ripe tomato, diced.
1 onion, diced.
Chicken broth (about 1-1.5 cups or to taste)
Cilantro (a handful, fresh & chopped fine).
Remove cilantro from casing and sautee in heavy pan (iron is best), along with diced onion (I use a food processor to get the onion chopped quite fine). Cook chorizo but don't brown. Drain off extra fat. Add low fat or fat free chicken broth and bring to a boil. Add clams and cover, 5-10 mins or until clams open. Once clams open toss in diced tomatoes & cilantro, stir in and remove from heat. Serve w/juices.
This is, of course, great w/bread to sop up juices but, for SBD, I like to add some fresh baby broccoli/broccolini @ the very end and let it cook in the juices just long enough (1-2 mins) to cook it w/o losing crispness.
Added bonus: the other half of your chorizo is great w/eggs the next day: cook it the same way as you did for this recipe, then add your eggs (I use 3 for my daughter and I) and scramble. Then add some chopped tomato and cilantro. Positively decadent and still Phase 1 appropriate.

This sounds great and I love the idea of the broccolini added to soak up the juices. Yum!