Basque-Style Steamed Clams with Chorizo
The Fish House - Pensacola
Jim Shirley favors local Alligator Point clams for this Spanish-inspired recipe. You can use your favorite clams from a reputable seafood market.
- 1 link (4 ounces) fresh chorizo
- 2 tablespoons Spanish extra virgin olive oil
- 1 1/2 tablespoons minced garlic
- 1/2 teaspoon Aleppo pepper
- 12 clams, scrubbed and rinsed
- 1/2 cup Txakoli or other Spanish white wine
- 2 tablespoons minced flat-leafed parsley
- Crusty bread for serving
Remove the chorizo from its casing. Crumble the chorizo filling into a sauté pan and cook over high heat until browned, about 5 minutes. Remove from the pan and reserve.
Heat the olive oil in a medium sauté pan over medium heat. Add the garlic and Aleppo pepper; sauté for 2 minutes. Add the clams and wine. Cook until the clams open, about 5 minutes. As the clams open, use tongs to transfer them to a large serving bowl. (Discard any clams that don’t open.) After all of the clams have been removed from the pan, stir in the parsley. Remove from the heat.
To serve, scatter the chorizo over the clams. Drizzle with pan sauce. Toss well. Serve with crusty bread on the side.