If you’ve been reading A Passionate Plate for a while, you’ve probably noticed that my husband, Marvin, and I don’t always crave the same food. I tend to be a little more “whole wheat” while Marv tends to be a little bit “white bread” (no offense, Marv – but you know it’s true).
We compromise a lot. Marv eats a tofu stir-fry without complaining (too much) and I eat a grilled ham and cheese without a vegetable in sight (and love it more than I will admit). There are a few foods we agree on… like steak on the grill, matzo ball soup, Panang Curry and one of our all-time favorites, Clams & Chorizo.
On one of our first dates, we shared a bowl of Clams & Chorizo at Shadowland in West Seattle. Ever since then, we’ve ordered this dish any time we can find it on a menu.
Yesterday for some reason I got a huge craving for a big bowl of clams and a bottle of Spanish wine, so I decided to make Clams & Chorizo at home. All I can say is LOVE, LOVE, LOVE! Even our cats were tantalized, pacing around the table wondering how they could get a taste of that delicious broth.
This recipe is adapted from the Mussels with Chorizo recipe in one of my favorite cookbooks, The New Spanish Table, by Anya Von Bremzen. The key ingredient is Spanish chorizo – available in most Seattle area grocery stores and many Asian food stores (Chorizo is common in Filipino cuisine as well as Spanish food). Last night we used a semi-cured Basque variety, Chorizo Bilbao.
This is one of my all-time favorite ways to eat clams. Marv’s, too. 🙂
- 2 Tbsp. extra virgin olive oil
- 8 ounces Spanish-style chorizo sausage, cut in half lengthwise, then into medium-thin slices
- ½ cup white onion, diced
- 6 medium cloves garlic, thinly sliced
- 1 - 14.5 oz. can diced tomatoes
- ½ tsp. chili flakes
- 2 cups clam juice
- 1 medium-size pinch saffron, pluverized in a mortar and steeped in 2 Tbsp. hot water
- 1 tsp. sherry vinegar
- 1 tsp. sugar
- 1 tsp. coarse salt (kosher or sea)
- 2 lbs. small clams such as manilla, butter, or littleneck
- ¼ cup chopped flat leaf parsley
- Heat olive oil in a wide, heavy pot over medium heat.
- Add the chorizo and cook for 4 to 5 minutes until the chorizo is lightly browned and slightly crisp.Use a slotted spoon to transfer the chorizo to a bowl. Set aside.
- Add the garlic and onions to the pot and cook for 4 to 5 minutes until the onions are soft and golden brown. Use a slotted spoon to remove onions and garlic to the bowl with the chorizo.
- Spoon off all but 1 Tbsp. of the oil from the pot.
- Add the tomatoes (and their juice) and the chili flakes. Cook on medium high heat for 8 to 10 minutes until the liquid is reduced and the tomatoes are slightly caramelized.
- Add the clam juice, saffron, vinegar, sugar and salt. Cover and simmer for 10 minutes to blend the flavors.
- Add the clams to the pot and cover. Cook for 5 to 7 minutes until the clams open.
- Remove any unopened clams.
- Stir in the reserved chorizo, onions and garlic.
- Transfer to a bowl, sprinkle with parsley and serve.