Cataplana
- Portugese Clam, Portugese Chorizo & Tomato
Sauté
By Executive
Chef Heidi Krahling, Insalata Restaurant, San
Anselmo, CA
Made
with:
Hobbs Portugese Chorizo.
Ingredients:
1 lb. Manila Clams (scrubbed)
3 oz. Portugese Chorizo (skinned and sliced
diagonally , _ in. thick)
1 oz. Extra Virgin Olive Oil
4 oz. White Wine
3 Garlic Cloves
1 pinch Hot Pepper Flakes
2 Roma Tomatoes (peeled, seeded and chunked)
4 oz. Marinara Sauce (good quality - preferably
homemade)
TT Salt and Pepper
Crispy
Smoked Bacon Germolata
(recipe)
Method:
In a medium saute pan, add the olive oil. When
hot add the chorizo and brown on both sides.
Remove chorizo and set aside. In the same pan
on medium heat, add the garlic, wine, tomatoes
and hot pepper flakes and cook for one minute.
Add the clams and marinara sauce. Cover and
simmer until the clams have opened. Add chorizo,
salt and pepper to taste. Top with Crispy Applewood
Smoked Bacon Gremolata. Serve immediately with
rustic bread.
Other
Related Chef
Recipes:
Cataplana
- Portugese Clam, Hobbs Portugese Chorizo and
Tomato Saute
Crispy
Applewood Smoked Bacon Gremolata
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Other
Related Links:
Take
the Hobbs Cure
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