Manila Clams with Sausage

Lark-Clam-Apps-IMG_0904This 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!

Lark-Clams-IMG_0902Manila Clams with Chistorra Chorizo, Garlic, Hot Pepper and Parsley

Ingredients:

  • 2 lbs. fresh Manila clams, cleaned
  • 1 oz. extra-virgin olive oil
  • 4 oz. chistorra chorizo, sliced 1/8 inch thick, see link below for purchasing information (This is Spanish chorizo, which is hard like salami)
  • 1 small shallot, peeled and sliced into thin rings
  • 4 garlic cloves, peeled and thinly sliced
  • 1 oz. dry white wine*
  • 2 Tablespoons chopped Mama Lil’s hot peppers, see link below for purchasing information
  • Kosher salt
  • Freshly ground black pepper
  • 2 Tablespoons chopped Italian parsley

Directions:

  1. Wash and pick through the clams, discarding any that are broken or that stay open.
  2. Heat a wide sauce pan that has a lid over medium heat and add the olive oil, chorizo, and shallot.
  3. Cook until most of the fat has rendered out and the chorizo is crispy.
  4. Add the garlic and cook until tender, about 1 minute.
  5. Add the clams and stir to coat them with the oil and rendered chorizo.
  6. Add the white wine, hot peppers, and a little salt and freshly ground pepper.
  7. Cover and cook 3-6 minutes or until all of the clams are open and sauce is slightly reduced. You will hear the clams as they pop open.
  8. Remove the lid and stir.
  9. Remove from heat. Discard clams that do not open.
  10. Adjust seasonings to taste and sprinkle with the parsley.
  11. Serve directly from the pan or you can transfer to a large bowl.
  12. Serve with crusty French or Italian bread.

Serves 2 as an entrée or 4-6 as a starter.

Recipe is from John Sundstrom’s cookbook, “Lark, Cooking Against the Grain.”

Gr8 Tip:

*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.

Gr8 Do-Ahead Tip:

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!

Shopping links for your convenience:

4 COMMENTS

  1. Brenda Perlin | 26th Aug 15

    This we will make for sure. Looks so good and user friendly. We need that!!! Thanks.

    • Anna | 26th Aug 15

      This is a GR8 dish, Brenda. We’ve all just said we need to each make it again for our families. And it’s quick!

  2. Claudia Kerns | 26th Aug 15

    I can’t wait to make this dish!! My favorite flavors together. I’m guessing the bread tastes great dipped in that oil/broth!! Thank you!!!

    • Anna | 26th Aug 15

      You know it does! Enjoy and let us know what you think! Thanks for all the support, Lon!

Leave A Comment

Simple Share ButtonsBe a Gr8 Friend...Share!
Simple Share Buttons