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Clams and spicy chorizo in tomato and white wine

Clams and spicy chorizo in tomato and white wine

This dish is a perfect fingerfood dish on a weekend evening.

What you need:

  • 1 kg of clams

  • 1 can of peeled tomatoes

  • 3 spring onions

  • 100g of spicy chorizo

  • 2 garlic cloves

  • 1 dl of dry white wine

  • parsley

  • olive oil

  • some good sour dough bread

  • two glasses and a bottle of good white wine

  • one large deep plate and your fingers to eat with

Prepping:

  • Clean the clams and discard any open ones or any with a hole in

  • Put the clams in a bowl full of cold water for one hour (clams will spit out any sand inside)

  • Chop the spring onions

  • Chop the garlic cloves

  • Slice the chorizo

  • Heat the oven to 150 degrees (for the bread)

 

Method:

  • Fry chorizo sausages in a little olive oil in a large pan under medium heat

  • Take up the sausages and set aside

  • Fry spring onions and garlic for 2 min.

  • Add white wine, let simmer for 2 min

  • Add peeled tomatoes and let simmer for 5-7 min

  • Heat the bread in the oven

  • Season with salt and pepper ( and eventually add some dried chili if you got a chorizo that is not spicy ;)

  • Turn up the heat to full

  • Add clams, distributed evenly in one layer in the large pan

  • Put a lit on and let cook for 4 min (stir carefully once or twice)

  • Add back the chorizo into the pan and mix gently

  • Take out the bread from the oven

  • Serve immediately in a large deep dish drizzled with some parsley

  • Eat with your fingers

  • Dip the bread in the delicious sauce

  • Drink some of your good white wine in between

  • Enjoy

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