Recipe: Portuguese Clam and Sausage Stew

the appetizer:

Braises and Stews by Tori Ritchie presents easy and perfect cold weather recipes, including Thai Fish and Corn Curry; Pappardelle with Ragú; and Portuguese Clam and Sausage Stew.

Cookbook

Portuguese Clam and Sausage Stew

Serves 6

I love lunching at Hog Island Oyster Company in San Francisco's Ferry Building, looking at the bay and eating a bowl of sausage and clams. The view at home may not be as spectacular, but the food can be. Use fresh Mexican (not dried Spanish) chorizo, or substitute hot Italian sausage. While Asian fish sauce may seem out of place here, it's a trick to add depth of flavor.

1 tablespoon olive oil
8 ounces fresh pork chorizo
1 small yellow onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) chopped tomatoes
1 tablespoon Asian fish sauce (optional)
1 can (15 ounces) garbanzo beans, drained and rinsed
24 small hard-shell clams, scrubbed
1/3 cup chopped fresh Italian parsley leaves

In a 10- to 12-inch-wide sauté or frying pan, warm the oil over medium-high heat and crumble in the sausage meat (discard casings). Stir sausage until it breaks up and starts to brown, then add the onion. Cook, stirring, until sausage is browned and onion is softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes, 1 cup water, and fish sauce (if using), then add the beans. Let come to a boil, then reduce heat, cover, and simmer until thickened slightly, about 15 minutes.

Add the clams and shake pan to coat clams with sauce; increase heat to medium. Cover pan and cook until clams open, about 10 minutes (discard any that do not open). Stir in the parsley and serve.