Monday, June 1, 2015
Clams & chorizo
These clams were a big hit the other night. They were fresh and tender and super sweet, pretty much the perfect appetizer for four people to share.
If you're like me, though, a dish like this is really about only one thing: dunking bread in the broth. So make certain to have plenty of the crusty stuff on hand should you decide to give this a go.
Preheat the oven to 500 degrees F. Saute a large onion, 6 garlic cloves, two celery stalks and some hot pepper in olive oil until softened. I used a very large black iron pan here, but any pan that's oven-safe will do.
Add around a quarter pound of diced chorizo. I used cooked Spanish chorizo here.
Add some fresh herbs (thyme and marjoram here), freshly ground black pepper and a quart of stock. I used some of the homemade shrimp stock I had in the freezer but any light stock will be fine. Turn the heat up to high.
Let the stock reduce by around half.
While the stock is reducing clean your clams thoroughly to get rid of any sand or grit. I used three dozen medium-sized clams here.
Add the clams to the pan and place into the oven uncovered. I used the outdoor wood oven this time, as it was fired up to cook several other things that evening.
As soon as all the clams have opened, which shouldn't take more than a few minutes, you're ready to go. Either set the hot pan out where people can scoop out their clams or go the safer route and transfer to a large serving bowl.
Either way the clams will wind up in a few individual bowls like this one. We were four people on this night and so we each got eight clams as an appetizer.
Oh yeah, there wasn't any bread leftover either.