Chorizo, Eggs, and Clams

By Stephen Unterberg

Here is another very quick I made with my friend visiting for the weekend. My brother actually gave me this idea awhile ago, before I even began eating paleo, and it just so happened to fit perfectly into the daily routine. Its Spanish inspired, so I imagine my brother got the idea from some Tapas place in NY. It’s really tasty and something different.

Chorizo, Eggs and Clams

Ingredients

½ link of good Spanish chorizo

1 lb of clams, cleaned well

½ onion finely chopped

2 eggs, scrambled

First, finely dice the chorizo (remove the outer skin first) and place in a warm pot with a bit of depth to it. Let the chorizo crisp up and render most of its fat. Remove the chorizo with a slotted spoon and add the diced onion directly into the fat and let simmer until translucent. Next dump the clams into the pot, put a lid on top and let sit for about 5 minutes until they have all opened up (if some remain closed, discard them, they’re bad news). Remove the clams and set aside with the chorizo. Let the liquid released by the clams reduce down a bit and finally add your eggs to the dish and stir for a minute or so before adding back the chorizo and clams and incorporating all of the ingredients. You want to remove the pot from heat and place the dish in a shallow bowl before the eggs have completely finished cooking. Just like carry-over cooking increases the internal temperature in meats, the eggs will continue to cook while you take the bowl to the table. By the time you dig in they should be nice and silky. Salt and pepper to taste, but with the chorizo and sea water inside the clams; you may already have enough salt in the dish without adding any extra. Enjoy!