Chorizo Clams

It's spicy, bread-dipping, clam-broth-a-licious. This isn't just a dish, it's a full- blown event. (The recipe calls for 2 pounds of clams[- do yourself a favor and double it.) Rocked this one at the demo for the International Home and Housewares show in Chicago.]

2 servings
  • 1 tablespoon canola oil
  • 3/4 cup diced dried Spanish chorizo, casing removed
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1/2 teaspoon salt
  • 3 garlic cloves, smashed
  • 1/4 teaspoon red chili flakes
  • 1 tablespoon seeded, finely diced jalapeno
  • 1/4 cup tequila, white preferred
  • 1/4 cup Chicken Stock (page 362 or low-sodium store-bought)
  • 2 pounds littleneck clams, scrubbed
  • 1/4 cup chopped cilantro
  • 1/4 lemon
  • 4 slices rustic sourdough bread
  • 2 tablespoons olive oil
  • Cilantro sprigs, for garnish
  • 1. In a heavy stockpot over medium-high heat, add the canola oil and cook the chorizo for 3 to 5 minutes, or until lightly browned. Add the onion, peppers, salt, and garlic and cook for 4 to 5 minutes, until the onion has softened. Add the chili flakes and jalapeno and cook for 2 minutes more. Then add the tequila and chicken stock. Bring to a boil and add the clams and chopped cilantro. Cover tightly and cook until all the clams open, 8 to 10 minutes, stirring once. Discard any unopened clams.

  • 2. While the clams are steaming, drizzle the bread with olive oil and broil or grill until just crisp, about 45 seconds each side.

  • 3. Divide the clams into 2 shallow serving bowls and ladle the cooking liquid on top. Squeeze the lemon over the clams. Garnish with the bread and a cilantro sprig.

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