This is one of those recipes that appears to your guests as though you spent way more time and effort than it actually takes. Which, in my book, makes it a keeper to return to over and over again. Steamed clams are delicious and fun to serve; adding chorizo, garlic and hot pepper to the clams definitely brings the experience up several notches.
Serve this with the some crusty French bread and a glass of pinot grigio or sauvignon blanc and you have a yummy first course; add some pasta for a Gr8 entrée!
Serves 2 as an entrée or 4-6 as a starter.
Recipe is from John Sundstrom’s cookbook, “Lark, Cooking Against the Grain.”
*If you plan on drinking white wine with the meal, use the same wine in the dish. This is a Gr8 way to get the optimum flavor from both the clams and the wine.
This is also easy to double if you are serving a crowd, just make sure your pan is large enough.
You can clean the clams and chop everything up early in the day and store in the refrigerator. When you are ready for dinner, just pop it all in the pan and amaze your friends and family with a delicious meal!