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4 tablespoons olive oil
1 pound Choricitos
1 small onion, diced small
1 tablespoon minced garlic
1 tablespoon paprika
1 teaspoon crushed red pepper
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups white wine
3 cups diced tomatoes
36 littleneck clams
1/2 cup coarsely chopped flatleaf parsley



Heat the oil in a large shallow pot and brown the sausage. Remove the sausage from the pot and set aside drain a portion of the fat that may have accumulated. In the same pot, add the onion and garlic and sauté for 2 minutes, or until translucent but not browned. Stir in the paprika, red pepper, oregano, salt and black pepper sauté for 1 minute. Add the wine and tomatoes bring the liquid to a boil, then lower it to a simmer. Add the sausage back to the pot and simmer it for 5 minutes. Add the clams to the simmering broth and cook them for approximately 5 minutes, or until they are opened and fully cooked. Remove the pot from the heat and sprinkle the clams and sausage with the parsley. Serve while hot.


Yield: 6 Servings