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Clams and Chorizo with Smoked Paprika Butter Sauce

Chef Christopher Lee recommends serving these clams with some crusty bread for sopping up the tasty sauce. Be sure to use the fresh, not dried, chorizo sausage in this recipe.

Makes 4 servings.

Prep Time: 20 minutes

Cook Time: 10 minutes

2 tablespoons olive oil

3 tablespoons chopped shallots

1 tablespoon minced garlic

1/2 pound fresh chorizo links, sliced 1/4-inch thick

1 cup water

1 cup white wine

2 cups chopped seeded plum tomatoes

1 tablespoon McCormick® Gourmet Collection Paprika, Smoked

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Clams and Chorizo with Smoked Paprika Butter Sauce (continued)

2 teaspoons McCormick® Gourmet Collection Fennel Seed

2 pounds littleneck clams, scrubbed

3 tablespoons butter

2 tablespoons chopped fresh parsley

Freshly ground McCormick® Gourmet Collection Black Peppercorns, Tellicherry

1. Heat oil in large skillet on high heat. Add shallots and garlic; cook and stir 30 seconds. Add chorizo; cook and stir 1 minute. Add water and wine; bring to boil.

2. Stir in tomatoes, paprika and fennel seed. Place clams in skillet. Cover. Cook about 5 minutes or until clams open.

3. Stir in butter and parsley. Season to taste with pepper. (Discard any clams that do not open.)

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Clams and Chorizo with Smoked Paprika Butter Sauce (continued)

Test Kitchen Tip: Prepare as directed, using 2 pounds mussels in place of the clams.

This recipe was created by Christopher Lee, Executive Chef at New York’s Aureole restaurant, for the McCormick® Gourmet Collection.

per serving

Calories: 467

Fat: 33 g

Carbohydrates: 11 g

Cholesterol: 83 mg

Sodium: 642 mg

Fiber: 2 g

Protein: 21 g

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