When it comes to clams you either really love them or really hate them. As for me, I really really really love them. Thankfully so does my boyfriend especially since I'll be cooking them on a regular basis.
Steamed clams make a great appetizer, but better yet with a few additions they make a fantastic 10 minute dinner. I like to make a big pot and serve them in deep bowls with all the yummy juices on the bottom. Paul and I get some crusty sourdough to mop up all that yumminess and totally go to town.
mise en place
2 tablespoons olive oil
1 pound fresh Spanish chorizo sausage, ground
3 garlic cloves, minced
2 dozen Little Neck clams, scrubbed
1 cup dry white wine
1 orange, halved
1/4 cup roughly chopped parsley
2 bay leaves
directionsIn a large, pan or Dutch Oven, heat oil over medium heat. Add the chorizo and cook until browned. Add the garlic and bay leaves, and saute until lightly brown. Add the clams and wine. Squeeze the orange juice into the pan then add the halves. The rind will add another dimension to the sauce. Cover and steam until the clams open, discard any that do not. Remove from heat, top with parsley and serve in the same dish.
1 comments
Anything from the sea, by default, is just plain yummy (says the Jewish boy) but getting loved and doted on in our kitchen, prior to the inevitable feast and culinary experience, makes these unimaginably delicious!
ReplyDelete