Curanto en Olla (Clam Bake in a Pot) with Potatoes and Sausage

Ingredients

• about 910 g Clams
• about 450 g Chorizo Sausage
• about 910 g Potatoes
• 6 each Chicken Thighs
• 2 large Onions
• 6 each Corn Tortillas
• 4 cloves Garlic
• 1 cup White Wine
• 2 cups Chicken Broth (Gluten-Free)
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.25 cup Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Scrub clams thoroughly and set aside.
2. 2Cut chorizo sausage into 2.54 cm pieces. Peel and quarter potatoes. Chop onions and mince garlic.
3. 3In a large pot or Dutch oven, heat olive oil over medium heat. Add onions and garlic and cook until softened.
4. 4Add chorizo sausage and chicken thighs and cook until lightly browned.
5. 5Pour in white wine and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. 6Add potatoes and cook for another 15 minutes.
7. 7Add clams and corn tortillas. Cover and cook until clams open (about 5-7 minutes). Discard any clams that do not open.
8. 8Season with salt and pepper to taste.
9. 9Garnish with fresh parsley and serve hot.

Substitutions

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