Today's recipe is for steamed littleneck clams with chorizo sausage, sweet onions, diced yellow and green summer squash, and toasted country bread.
2 dozen steamed littleneck clams
2 links chorizo sausage
1 medium size Vidalia onion
1/2 yellow summer squash
1/2 green summer squash
1 cup chicken broth
2 tbsp of butter
4 slices country bread
Begin by thoroughly scrubbing the clams under cold water to remove any sand from the outside of the shells. Discard any clams that are open and remain open during scrubbing.
Chorizo, a Spanish or Portuguese style sausage with a smoky and slightly spicy flavor, can be bought pre-cooked.
For two dozen clams, thinly slice two links of chorizo sausage, chop half a medium sized Vidalia onion and cut half of a yellow and half of a green summer squash into bite-size pieces.
Make sure to cut the squash fairly thin so that it cooks in the same amount of time as the clams.
Add a splash of olive oil to a large, deep heavy bottomed pot and sauté the chopped union until softened.
Then, carefully add the clams, the sausage, and the squash to the pot.
Add one cup of chicken broth, turn the heat to high, and place a lid on top.
The clams will take about five minutes to steam open.
Once steamed, turned the heat off immediately. Add an optional 2 tbsp of butter for more depth of flavor.
Slice four pieces of country bread and toast them before serving.