Steamed Clams in White Wine & Chorizo Broth

From Avec Eric: A Culinary Journey with Eric Ripert

Cookbook

Author(s): Eric Ripert

Page 73

Cuisine: North American

Course: Main Courses

Reviews

1 reviews, average rating 3.0 / 5

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aj12754

11 years ago

★ ★ ★ ★ ★ 3/5

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Super easy and the clam/chorizo mix is a winner, but we found the pepper (1 tsp. ground) a little overwhelming and I used probably half to three-quarters of the amount called for by the recipe. Smaller clams are best for this, as the recipe states.

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