Friday, August 14, 2009

Clams, Clams, Clams....

My brother in law called me up yesterday to say that he had a bag of fresh clams and didn't know what to do with them...Could he bring them over and maybe I would know what to do with them.... Are you kidding bring it on!!!Oh boy the possibilities...

I was going back and forth trying to decide what to make.. Being from New England, south eastern Massachusetts to be exact, the first thing that came to mind was Steamed Clams with Chorizco. But really the possibilities are endless... Clam Cakes, Clam Chowder, Clams Casino, Stuffies.... Oh my!

I decided with so many clams to split them up and do two dishes. So this will be a two parter...

Part One~ Steamed Clams with Chorizco

We live in the South Coast area of Massachusetts, about halfway between Providence, RI and Cape Cod. What some refer to as Little Portugal, with half of the population in the area being of Portuguese decent, there is no shortage of great dishes to choose from. Portuguese Chorizco is a staple around here, with its dried smokey red pepper flavor and subtle spiciness it is a perfect combination with the sweetness of the Clams

Steamed Clams with Chorizco

  • 20 littlenecks (what we call Clams)
  • 1 onion, quartered
  • 1/2 c red onion, diced
  • 1/4 c red bell pepper, diced
  • 6 thin chorizco links, sliced
  • 4 cloves, garlic whole
  • 1 beer
  • 1/4 tsp red pepper flakes
  • 1/4 stick butter

Thoroughly wash clams scrub with a brush to get any bacteria and dirt off. Put clams in a strainer and rinse in cold running water for 5-10 minutes. In a steamer insert of pot, place quartered onion , and clams, in bottom layer of steamer pot put garlic, beer and red pepper flakes to make the broth. Steam until all clams are opened, discard any unopened clams. Reserve broth.

In separate pan, saute red onion and red pepper in 2 tsp olive oil, cook until translucent, add sliced chorizco and cook until slightly browned. Add 2 cups of reserved broth to deglaze pan, cook 2 minutes, add butter and cook 1-2 more minutes. Serve over Clams with a big ole piece of bread to sop up the broth!!


Stay tuned tomorrow for Part Two.


Sharon said...

2 things i didn't specify... I used a bottle of beer not a can some people have asked, and I usually use crushed red pepper liquid not flake but i didn't have any on hand and didn't want to go tot the store...
Thanks Enjoy!!

claire said...

this looks delicious! I love clams, but never know how to tell if they are good or not... any tips?

Linda said...

This is one of my favorite summer dishes and I haven't had it yet. How can I let the summer go by without it! Love your recipe and hope to give a try before summer ends.


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