Fresh seafood is essential for this dish. Clams are cooked in wine and plenty of garlic. Serve with bread to soak up the broth!
This dish can incorporate chorizo along with the clams for added depth of flavor. However, it is perfectly fine without. If you're using chorizo, make sure you render it in the pan before you add the vegetables. This dish doesn't take long so it's best to be ready to eat. Oh, and make sure your clams are cleaned and gorged to remove any sand. You can gorge them your self by soaking them in salt water for an hour. Pick through any of the clams that are broken and discard them.
Here is what you need:
cook time: > 30 minutes
prep time: >15 minutes
serves: 2-4 with other sides and bread
1 fresh chorizo, if using, cut into cubes
1 bag of manilla or cherrystone clams, or mussels, gorged to remove sediment
1 small onion, finely diced
6 cloves garlic, thinly sliced
1 bottle dry white wine, divided in half
2 tsp dried thyme
1 tsp oregano
2 tsp. dried fennel
1 TBSP Paprika
1 tsp, cayenne (optional, use more for some heat)
1/4 c olive oil
3 TBSP cold butter, cubed
salt to taste, but you probably wont need it
torn flat leaf parsley
crusty bread to serve
in a shallow pan with a lid, start rendering the chorizo (if using) in olive oil until slightly brown. Add onions and Garlic. Cook to soften
Add clams and stir. Cook for a few minutes. Add half the bottle of wine, drink the other half right away without anyone seeing you, and add the cayenne, spice blend and paprika.
Cover and let clams steam open
Remove the clams to a serving dish, reserving the liquid in the pan. Bring the liquid to a boil and reduce slightly. Add the butter a bit at a time, while swirling the pan. Not adding too much at once. Pour the sauce over the clams and garnish with the torn parsley.