Clams with Spicy Chorizo 清蒸蛤蜊配西班牙辣香肠- 大数跨境

酷食TheGoodFoodPeople

2020-11-21

导读：Our spicy chorizo is the secret ingredient to a comforting bowl of clams packed with savory umami!

Another quick and easy recipe from Summer's signature minimalistic fusion cooking style, by using top quality ingredients for maximum flavor! Today is all about a comforting bowl of Clams with Spicy Chorizo paired with a unique fruity white wine el Perro Verdo

The double hit of savory umami from the spicy chorizo and clams, saltiness from both the broth and the sausage makes this dish a classic for a reason. Using such a flavorful sausage is one of the main reasons the ingredient list is so short!

Summer又来了! 她分享了另一个快速而简单的美味食谱，她的简约融合烹饪风格，使用最优质的材料，以获得最大的味道今天的菜品是一碗舒适的蛤蜊配西班牙辣味口利左香肠，配上独特的果味白葡萄酒el Perro Verdo。

辣味的香肠和蛤蜊的双重美味，汤汁和香肠的咸味，使这道菜成为经典的原因。使用如此美味的香肠是配料表如此简短的主要原因之一。

Ingredients食材

500grams Clam 蛤蜊500克
1 Spicy Chorizo Sausage一根西班牙口里左辣味香肠
Olive oil 橄榄油
2 cloves of garlic, minced 2瓣大蒜，切碎
Curly parsley (finely chopped) 卷曲的欧芹（切碎的）
1 glass of white wine 一杯白葡萄酒

Instructions说明

1. Soak clams in cold water for 30 minutes. Rinse and scrub the clams under cold water, making sure they are closed and unbroken. Discard any that aren’t closed. Drain well.

蛤蜊在冷水中浸泡30分钟。在冷水中冲洗和擦洗蛤蜊，确保它们是封闭的，没有破裂。丢弃没有闭合的蛤蜊。沥干水分。

2. Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Once hot, add the spicy chorizo, and fry until it begins to crisp and brown, about 4 minutes. Remove the chorizo and place aside. Once cooled, remove the casing and crumble the meat.

在大煎锅中用中高火加热2汤匙橄榄油。热后，加入辣味辣香肠，煎至其开始变脆、变色，约4分钟。取出辣香肠，放在一边。冷却后，去掉外壳，将肉捏碎。

3. Add the 2 remaining tablespoons of olive oil to the rendered chorizo fat and reduce the heat to medium. Add the garlic, fry until fragrant. Add the drained clams to the pan. Pour in the wine, and let it come to a simmer. Add the spicy chorizo and cover with a lid, and cook for 6 to 7 minutes, shaking the pot occasionally to help distribute the clams, until the shells open.

将剩下的2汤匙橄榄油加入到已渲染好的辣酱油中，并将火调至中火。加入大蒜，炒至出香味。在锅中加入沥干的蛤蜊。倒入葡萄酒，让它变成小火。加入辣味辣酱，盖上锅盖，煮6-7分钟，偶尔晃动锅子帮助蛤蜊分散，直到蛤蜊壳打开。

4. Remove the lid and transfer the clams into a bowl, including the clam meat that may have fallen from the shells, and discarding those with closed shells.

揭开盖子，把蛤蜊转移到碗里，包括可能从壳上掉下来的蛤蜊肉，把壳闭合的蛤蜊丢掉。

5. Spinkle chopped parsley as finishing touch. Serve these clams with some crusty bread for sopping up the sauce, or spoon them over linguine or rice.

洒上切碎的欧芹作为最后的装饰。将这些蛤蜊与一些硬皮面包一起食用，以吸收酱汁，或将它们与面条或米饭一起食用。

Wine note 葡萄酒笔记

Summer chose our el perro verde to pair with this delicious and comforting dish. This Verdejo is a dry, fruity and refreshing wine with complex aromas. Intense on the nose with an explosion of peaches, passionfruit and unctuous smoothness on the palate.

The wine is an outstanding alternative to wines like Sauvignon Blanc and Pinot Grigio, with surprising changes in flavors coming with age. A perfect match for appetizers and fish-based rice dishes, prawns, shellfish.

Summer选择了我们的青犬贝德候白葡萄酒来搭配这款令人垂涎的小吃。这款弗德乔是一款干型、果味和清新的葡萄酒，具有复杂的香气。风味丰满，带着桃子与热情果气息，口感顺滑，有种在口腔中爆发的感觉。

弗德乔是一种不常见的、酒体轻盈的草本白葡萄酒，几乎只生长在西班牙的卢埃达地区。这款酒是长相思和灰皮诺等葡萄酒的杰出替代品，随着陈年的到来，风味会发生令人惊喜的变化。它是开胃菜和以鱼为主的米饭菜、大虾、贝类的最佳搭配。

Receive 50RMB off your next order with “SUMMER”

Enter the code “SUMMER” on the check out page to get ¥50 off your purchase. This discount is valid for orders above 300RMB and can be used until NOVEMBER 30, 2020.

在结账页面输入代码 "SUMMER"，即可享受50元的优惠。此优惠适用于300元以上的订单，可使用至2020年11月30日。