Chorizo, clam, pepper and parsley broth
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Chorizo, clam, pepper and parsley broth
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INGREDIENTS
300 g Clam(s)
200 g chorizo
1 whole Shallot(s)
2 whole Garlic clove(s)
3 sprig fresh thyme
1 whole Red pepper(s)
0.5 bunch Flat leaf parsley
400 ml Chicken stock
30 ml olive oil
6 pinch(es) Maldon salt
6 Turn Freshly ground black pepper
1 whole Lemon(s)
50 ml Sherry
 

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DIRECTIONS
01
Bring the stock to the boil

02
Wash the clams well under running cold water

03
Slice the chorizo into thick rounds

04
Peel and finely dice the shallots and garlic

05
Pick the thyme and add the stalks to the stock

06
Sweat the shallots and garlic in a splash of olive oil until soft

07
Add the thyme leaves and sliced red peppers and cook for a further minute

08
De-glaze with the sherry

09
Reduce by half and then add the stock

10
Season with salt and pepper

11
In a cold pan cook the chorizo until crispy and the paprika flavoured oil has rendered from the chorizo

12
Pick the parsley and roughly chop half of it

13
Retain the remaining leaves in cold water

14
Zest and juice the lemon

15
Add the clams to the broth and cook until they open, finish with lemon juice and chopped parsley

16
Spoon the broth into a bowl and finish with the crispy chorizo and picked parsley.

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