This recipe is adapted from Mussels with Chorizo 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). I often use a semi-cured Basque variety, Chorizo Bilbao. Make sure you have a good loaf of french bread for dipping up all of the extra sauce. You won’t want to waste a drop. Enjoy!!
Clams with Chorizo
- 2 Tbsp. extra virgin olive oil
- 8 oz. Spanish-styles chorizo sausage, cut in half lengthwise, then into medium-thin slices
- 1/2 cup white onion, diced
- 6 medium cloves garlic, thinly sliced
- 1 – 14.5 oz. can diced tomatos
- 1/2 tsp. chili flakes
- 2 cups clam juice
- 1 medium-size pinch saffron, pulverized 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
- 1/4 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.