chorizo with clams

clams with chorizo

So when we were at The Swinery the other day we just couldn’t resist buying a piece of dry chorizo. There was no question as to what we would do with it – Portuguese clams and sausage!

chopping

I had a little trouble finding a recipe for clams and chorizo, to my surprise – it’s a fairly common restaurant dish, but it wasn’t in any of my Portuguese or Spanish cookbooks. When I did finally find one (in Bruce Aidells’ Book of Pork) I ended up mostly ignoring it, but I did follow his general idea. I chopped some garlic and sauteed it in olive oil, then added the diced chorizo. I cut up a rather spicy little pepper that I picked from one of my plants and tossed that in along with a good handful of fresh tomatoes (mostly Stupice, with a few Sungold and Sweet Million). Some chopped parsley and a sprig of thyme, also from my garden, then a half glass of white wine and some chicken stock to make a nice broth.

clams

When all that had come to a good sprightly bubble, I put in the clams and let them open, stirring gently to make sure they all came in contact with the other flavors. It was particularly charming how the clamshells collected little piles of sausage and pepper and tiny tomatoes. With a few pieces of Breadfarm potato bread to soak up the broth and a glass of chilled Verdejo, this was a dinner I’d be delighted to eat in any restaurant.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s