Clams With Chorizo & Chickpeas.

In an effort to stay in the ol’ Ireland budget, His Lordship and I have been doing things like “saving money” and “not going to bars.” We’ve also been spending a lot of time preparing meals at home. Oftentimes when this happens, I get into a pasta/grain rut, where one can open the refrigerator door to a multitude of boxes containing Friday night carb meals (related: leftover pasta freezes well). and “preparing meals at home”.

To break myself of the carb habit, I surprised my ball and chain with a meal consisting of clams, chickpeas, and chorizo. Delighted, he was (the exact opposite of his feeling post reading the “ball and chain” comment), and even more so when I told him of how inexpensive clams are for two. Also, they’re a snap to prepare.

Clams With Chorizo & Chickpeas


Serves 2
2 lbs. clams, steamers or cherrystones, rinsed of their grit**
2 large links of chorizo, quartered
1 can chickpeas, drained and rinsed
1 cup white wine
Crusty bread for dipping
Extra-virgin olive oil

1. Heat olive oil over medium heat in large soup pot; add chorizo and saute for 7-8 minutes until golden brown; add chickpeas and saute 2-3 minutes more.
2. Deglaze the pot with white wine, bringing up brown bits from the bottom of the pan. Add clams and stir together. Cover; shake the pan a bit; steam clams 6-7 minutes until open. Discard any unopened clams. Season to taste with salt.
3. Serve clams in large bowl with crusty bread.

**Discard any clams that do not close when tapping on their shell. Those suckers are dead and will no doubt make you feel like poo.


2 responses to “Clams With Chorizo & Chickpeas.

  1. I’m the only person on earth who grew up going to Maine in the summer and is creeped out by clams. Also I wish “deglaze” involved Krispy Kreme. Try again, Lewis!

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