Manila Clams and Chorizo Crostini

Philip Campanella

Liberty House Restaurant, Jersey City, NJ

Philip Campanella served these simple crostini at his Beard House dinner. The spicy chorizo and flavorful clams are a classic Portuguese flavor pairing.


  • 2 dozen Manila clams
  • 1/2 cup white wine
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1/4 cup minced onion
  • 2 links chorizo, removed from casing and chopped
  • 1 teaspoon dried oregano
  • 6 large basil leaves, chiffonade
  • 1 baguette, sliced into 1/4-inch-thick circles
  • Grated Parmesan


Place the clams in a pot with the white wine. Cover the pot, set on medium heat, and heat until the wine steams and all clams are open. Once the clams are open, remove them from the pot and set aside to cool. Strain any remaining liquid in the pot and reserve. When the clams are cool enough to handle, remove the meat from the shells and roughly chop.

Preheat the oven to 350ºF. Toast the bread slices just until golden, about 5 to 7 minutes.

In a sauté pan, heat the oil over medium heat. Add onions and garlic and cook until soft, about 5 minutes. Add the chorizo and oregano and cook for another 2 minutes. Add the reserved clam liquid and chopped clams and continue to cook until the liquid has evaporated, about 2 minutes. Turn off the heat and stir in the basil. Spoon the mixture onto slices of toasted baguette and sprinkle with Parmesan.


4 to 6 servings as an hors d’oeuvre