Steamed Clams with Spanish Chorizo & Mint
Provided by Mel & Sheryl London
Fast, easy, festive and savory, this recipe serves 2 generously. For 4, just double the amount of clams. If you wish, this recipe can also be made with cockles or Manila clams.
- 1 ½ dozen small littleneck clams per person, cleaned
- ¾ cup thinly sliced shallots, about ¼ pound
- ¼ pound Spanish chorizo, diced
- 2 large bay leaves
- 15 whole large mint leaves, roughly chopped
- 1 ½ cups dry white wine
- Thick slices country bread, cut into 2 x 3 inch pieces – allow at least 3 pieces per person
- Olive Oil
- 1 large clove peeled garlic
In a 12 inch sauté pan with a tight lid, place the clams hinge side down. Sprinkle evenly with the shallots and chorizo. Add the bay leaves and scatter the mint over all. Add the wine and cover tightly.
Prepare the garlic toast at this point. Brush the olive oil on the bread and toast both sides. Then rub the garlic clove over the toast and put three or four pieces on the bottom of large individual bowls.
Turn the heat to high to cook the clams, sliding the pan once or twice while cooking. Cook for 8 to 9 minutes, until clams are opened.
Remove and discard the bay leaves and ladle the clams and liquid into the bowls.
Serves 4 as an appetizer or 4 as a main.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.