Clam and Chorizo Stew

Chanced upon some clams during my market run at the Legazpi Market. I couldn't resist buying a kilo since it was only P70! That's less than US$2 for all you international folks!

For a long time, I struggled with cooking clams. No matter how many tutorials I read, sometimes the clams still turn out to be grainy that we end up not eating most of it. Ugh! But now, I can say that I've finally gotten the hang of cleaning the little creatures. *insert evil laugh*

After my "small success", I decided that I wanted to make an extra special clam dish. Sure, I could save some for soup or just boil them with ginger and dip the meat in vinegar, but after browsing through my fave food porn site, Tastespotting, I just knew I had to make clam and chorizo stew! I had all the ingredients in our ref anyway, so I happily experimented on making this hearty Portuguese-inspired dish.

Mike and I were quite happy with the results! It was rich and tasty, perfect for the gloomy weather.

To make some yourself, you'll need some:
clams, thoroughly cleaned
garlic, smashed
tomatoes, chopped
onions, chopped
white wine
potatoes, chopped
chorizo, sliced. Or dice them if you prefer
tripe, pressure-cookered until soft (I had some stocked in the freezer!)
parsley, torn
olive oil
lemon
salt and pepper to taste

To clean the clams thoroughly, you need leave them for a few hours in a large bowl with a bit of water, not too much or else they will drown. If you want, you can cover the bowl with a towel, some material that's breathable so the clams won't suffocate. Scrub and tumble them around every so often. Make sure to change the water. You'll see the sand and other grainy bits the clams have spat out.

After the cleaning bit, everything is quite easy! This one pot dish will be done in a few minutes! You just need to throw everything in and keep on tasting until you get it just right.

To make the stew, heat oil in a large pot. Add the onions, garlic, tomatoes and potatoes. Add a bit of water and let it simmer for a few minutes. Then add the chorizo, tripe, and pour some white wine. Once the liquid has reduced and the potatoes are tender, add the clams and cover the pot and let everything simmer for a bit. Add a squeeze of lemon, torn parsley and salt and pepper to taste.

White rice absorbs the sauce really well. I like my dishes extra sauce-y.  I make a well in the middle of the rice, take the clam meat from the shells, and eat a little bit of everything- clam, a bit of chorizo, tripe, potatoes, and that yummy tomatoey white wine reduction- in one spoonful. Best to restrain your self from licking your plate! But sure, you can do it if nobody's watching! 

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