Clambake with Chorizo

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 tablespoons unsalted butter, at room temperature
  • 1 to 2 tablespoons adobo sauce (from a can of chipotles in adobo)
  • Kosher salt
  • 1 pound baby red-skinned potatoes
  • 8 cloves garlic, smashed
  • 4 ears of corn, husked and quartered
  • 2 pounds littleneck clams (about 20), scrubbed
  • 3 links fully cooked (not dried) chorizo (about 10 ounces), cut into thick slices
  • 2 poblano chile peppers, seeded and sliced
  • Juice of 1 lime
  • 1 cup fresh cilantro
Directions
  • Mix the butter, adobo sauce and a pinch of salt in a small bowl until combined; set aside.

  • Fill a large pot or Dutch oven with 3 quarts water; season generously with salt and add the potatoes and garlic. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10 minutes. Add the corn and cook 2 minutes. Add the clams, chorizo and poblanos; cover and cook until the clams open, 3 to 5 minutes (discard any clams that do not open).

  • Remove the clams, potatoes, corn, chorizo and poblanos to a large bowl using a slotted spoon; cover to keep warm. Ladle 2 cups of the cooking liquid into a small saucepan; add the chipotle butter and lime juice. Whisk over medium-high heat until the butter melts and the broth is hot. Uncover the clam mixture and pour the hot broth on top. Top with the cilantro.

  • Photograph by Justin Walker


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Kitchen Clambake

Recipe courtesy of

Also Try:
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Kitchen Clambake

    Recipe courtesy of Ina Garten