Steamed Mussels and Clams in Chorizo Broth Recipe
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
4 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (6-ounce) can tomato paste
  • 12 ounces chorizo, casings removed
  • 1 (14.5-ounce) can diced tomatoes
  • 1 ½ cups chicken broth
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound mussels, scrubbed and de-bearded
  • 1 pound littleneck clams, scrubbed
Directions
  1. Add oil to a large, deep pot or skillet and place over medium heat.
  2. Add onion and bell peppers and cook until soft, about 4-5 minutes.
  3. Add garlic and cook until fragrant, about 1-2 minutes.
  4. Stir tomato paste into the skillet, using the back of a spoon to combine it with the other ingredients. Cook until caramelized, about 4-5 minutes.
  5. Crumble in the chorizo and cook until browned, about 5 minutes.
  6. Pour in the diced tomatoes and chicken broth and stir to combine. Bring to a boil, then season with salt and pepper.
  7. Add the cleaned mussels and clams to the pot and cover with a lid. Steam for 5-10 minutes, or until all the shells have opened. If any shells remain closed, remove them from the skillet and discard.
  8. Sprinkle fresh cilantro on top, if using, and serve right away.