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Clams with Tequila and Chorizo


This recipe showcases De Arbol Chilli. Serves 3.


1 tbsp. canola oil
4 garlic cloves (minced (about 4 teaspoons))
120g chorizo sausage
125mls tequila
1 chilli de arbol
900g manila clams (scrubbed and cleaned)
1 tbsp. lime juice
salt (and freshly ground black pepper)
4 tablespoons cup chopped coriander
crusty bread (or tortilla chips) and lime wedges for serving


Heat the oil in a large sauté pan over moderately high heat until shimmering.

Add the garlic and cook, stirring constantly, until it just begins to brown, about 1 minute. Stir in the sausage, breaking it up with a wooden spoon or spatula. Cook until the sausage is browned and heated through, 3 to 5 minutes. Transfer the sausage to a plate and set aside.

Pour the tequila into the pan, stirring to scrape up any browned bits from the bottom of the pan. Drop the chilli pepper into the pan and continue to cook until the tequila is reduced by half, 1 to 3 minutes.

Arrange the clams in a single layer on the bottom of the pan. Cover the pan and continue to cook until all of the clams have opened, 5 to 7 minutes total.

Using tongs, transfer the opened clams to a large shallow serving dish or bowl. Stir the lime juice into the pan and return the cooked sausage to the pan, simmer for 2 to 3 more minutes. Taste the sauce and season with salt and pepper as needed. Keep in mind that the sausage, as well as the liquor given up by the clams, are both salty, so not much additional salt may be needed.

Spoon the sauce over the clams and sprinkle with the chopped coriander. Serve with lime wedges on the side, and with crusty bread or tortilla chips for dipping into the sauce.

Source: Marvin Gapultos-  'Burnt Lumpia' 

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