- Chorizo Butter:
- 1 cup dry cured Spanish chorizo, casings removed and chopped in 1/2-inch pieces
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1/2 teaspoon smoked paprika
- Dash ground cinnamon
- Crushed red pepper flakes to taste
- 1/2 cup (1 stick) unsalted butter at room temperature
- Herb Jam:
- 3 cups spinach, kale, or chard
- 1 cup cilantro leaves and stems
- 1 cups flat-leaf parsley leaves, stems removed
- 2 tablespoons olive oil
- 1 small clove garlic, finely chopped
- Salt as needed
- Roasted Clams:
- 12 to 18 cherrystone or littleneck clams, scrubbed clean and shucked
- Crusty bread, such as ciabatta, sliced into 1/2-inch slices
This recipe contains: Meat, Pork, Shellfish
Roasted Clams with Herb Jam and Chorizo Butter
Cru, Nantucket, MA
“I love these roasted clams on a cold winter’s night, especially with deliciously crusty bread for the extra chorizo butter,” says Erin Zircher. Oysters may be substituted for the clams.
Yield: 4 to 6 servings
Make the chorizo butter: pulse the chorizo in a food processor until it resembles coarse bread crumbs. Heat the olive oil in a sauté pan over medium heat. Add the chorizo and cook until slightly crispy, about 5 minutes. Add the chopped garlic and cook, stirring constantly, for another 1 to 2 minutes. Mix in the paprika, cinnamon, and red pepper flakes. Remove from the heat and let cool to room temperature, about 15 minutes. Combine the chorizo with the room-temperature butter. Set aside.
Make the herb jam: set up a steamer basket over a pot of boiling water. Add the greens, cilantro, and parsley; steam until limp and tender, about 5 minutes. Remove from the heat, let cool completely, and finely chop. Heat the olive oil in a sauté pan over medium heat. Add the garlic and sauté until translucent, about 1 minute. Add the steamed greens and herbs; sauté gently to evaporate the excess moisture and meld the flavors, about 1 minute. Season with salt, remove from the heat, and let cool completely.
Make the roasted clams: preheat the oven to 450º F. Place the opened clams in a roasting pan or on a sheet tray, using the bread slices to steady them. Top each clam with a teaspoon of herb jam and as much chorizo butter as desired. Roast until the butter is bubbling and the ingredients are warmed all of the way through, about 3 to 5 minutes.
Serve with the toasted bread on the side.
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