Clams and Chimichurri

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 2 servings
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1/2 cup lightly packed flat-leaf parsley leaves

1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed

2 tablespoons red wine vinegar  

1 large or 2 small cloves garlic, lightly smashed 

1/8 teaspoon ground cumin 

1/2 teaspoon crushed red pepper flakes 

Kosher salt and freshly ground black pepper 

6 ounces Mexican chorizo (about 2 links total), casings removed  

1 small (8-ounce) yellow onion, finely chopped (about 1 1/4 cups) 

1 cup seafood stock 

Juice of 1 lemon

Juice of 1 lime

2 to 3 tablespoons unsalted butter 

1 pound medium-large littleneck clams (12 to 14 total), scrubbed 

Four 1/2-inch-thick slices baguette cut on the diagonal (about 2 1/2 ounces total)


  1. Combine the parsley, 1/4 cup of the oil, vinegar, garlic, cumin, 1/4 teaspoon of the red pepper flakes and a large pinch of salt in a blender. Blend until mostly smooth, slowly adding olive oil of necessary to reach the desired consistency. Season with additional salt if needed. Set the chimichurri aside.
  2. Heat a large high-sided skillet over medium-high heat. When the skillet is hot, add the remaining 1 tablespoon oil and swirl to coat the pan. Add the chorizo and cook until lightly browned and cooked through, about 5 minutes, breaking up the meat with a rubber spatula or wooden spoon. Add the onion and a large pinch of salt and cook until softened, 2 to 3 minutes, stirring frequently.  
  3. Add the stock, lemon juice, lime juice, 2 tablespoons of the chimichurri, the butter and remaining 1/4 teaspoon red pepper flakes. Cook, stirring occasionally, until the butter is melted and the stock is simmering, 2 to 3 minutes. Add the clams and cover with a tightly fitting lid. Cook until the clams have opened, about 5 minutes.  
  4. Meanwhile, heat a cast-iron grill pan over medium-high heat. Spread half of the remaining chimichurri on 1 side of each of the 4 slices of bread. Place the bread slices on the pan and grill until crispy and charred in spots, about 2 minutes. Flip and grill until charred in spots on the other side, about 1 minute. Transfer the bread to a plate. 
  5. To serve, spoon the clams and broth into 2 large serving bowls (discard any clams that do not open). Drizzle with the remaining chimichurri and serve with the grilled bread.  
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