Portuguese Steamed Clams
- 1 Pack PanaPesca Clams
- 1/2 pound chorizo, sliced into chuncks
- 1/2 small onion, cut into thin wedges
- 1/2 of can diced tomatoes in juice
- 1/2 cup white wine
- 1/4 cup olive oil
- In a large sauté pan with a fitting lid, place the clams, sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
- Drizzle olive oil over the cooked clams.