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.
- Yield: 2 servings
Ingredients
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
Directions
- 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.
