Ingredients:
- 1 tablespoon good olive oil
- 4-8 oz Spanish chorizo (do not use Mexican chorizo for this dish, it will not work) diced or sliced into thin rounds
- 1 shallot finely diced
- 5 garlic cloves finely diced
- Pinch of dried herbs (I use thyme)
- Pinch red pepper flakes
- Juice and zest of 1 small lemon
- 1 cup dry white wine
- 1 cup chicken stock
- Fresh chopped parsley (a handful)
- 3 tablespoons of butter
- Salt and pepper to taste (if using salted butter taste broth before adding any seasoning)
- 5-2 pounds of little neck clams
- Crusty bread for dipping
Directions:
- Place clams in a bowl of salted cold water, change water after 10 minutes. (If you have time do this 2-3 times as the clams will expel any sand they have in them into the bowl and you want them as clean as possible.) Scrub shells if needed, discard any clams that do not clamp shut when tapped or squeezed.
- In a high sided frying pan or a stock pot with a tight-fitting lid, sauté the shallot and garlic over medium low heat until soft, try not to brown
- Add chorizo, herbs, and pepper flakes and sauté until the chorizo releases its red oil throughout the pan
- Add chicken stock and raise heat to high
- Bring to a light boil then add the white wine (let cook for 1-2 minutes to release the alcohol)
- With broth at a boil add the clams, place the lid on the pan and allow clams to steam for 5-7 minutes (do not overcook or the clams will turn rubbery) Clams are ready once they have all opened. Discard any clams that remain closed.
- Add zest and juice of lemon to pan
- Add butter to pan
- Top with parsley, serve with crusty bread to soak up the broth
Original recipe by Kyle Speers in “Your Car Matters”, the Tom Dwyer Newsletter
Prep time: 30 min, Cook time: 15 min 2-4 servings
