Ingredients
36neck clams,little, scrubbed and clean
1lbshrimp,large, peeled and deveined
1lbscallops
1tbspolive oil,extra-virgin
4cloves garlic,minced
½onion,chopped
1 ¾ozchorizo sausage,sliced
1tomato,diced
¾cupdry white wine,like Pinot Grigio
¼cupwater
1bay leaf
½cupfresh parsley,finely chopped
salt and fresh pepper,to taste
Preparation
In a large heavy pot, saute garlic and onion in olive oil over medium flame for about 2 minutes.
Add chorizo, tomatoes, wine, bay leaf, ¼ cup parsley, salt, and pepper. Simmer for 5 minutes.
Add the clams, mix well, and cover.
Cook for about 5 minutes, or until all the clams open. Discard any closed clams.
Add shrimp and scallops and cook for an additional 2 to 3 minutes, until seafood is completely cooked.
Ladle into bowls and top with a little fresh parsley.
Serve and enjoy!
