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.
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.