Steamed Manila Clams with Chorizo

Steamed Manila Clams with Chorizo

Sautéed Spanish-style chorizo adds spicy depth to clams steamed in a simple broth of white wine, chicken stock and garlic. Chef Elias Cairo, of Olympia Provisions in Portland, OR, recommends serving this with plenty of crusty bread for soaking up all that flavorful broth.

Ingredients:

For the Clams: ¼ cup (60 mL) Extra Virgin Olive Oil 2 lb (910 grams) Manila Clams 5 oz. (140 grams) Spanish Style Chorizo (or other spicy chorizo) ½ tsp (1 gram) Chili Flakes 2 Garlic Clove ¼ cup (60 mL) Dry White Wine 1 cup (230  mL) Chicken Stock 4 Tbsp (56 grams) Unsalted Butter, diced 4 Scallions 1 Tbsp (2 grams) Parsley, roughly chopped Sea Salt (as needed) Black Pepper, Freshly Cracked (as needed) Lemon Juice Crusty Bread For the Garnish: 4 Scallions 1 Tbsp (2 grams) Parsley, roughly chopped Sea Salt (as needed) Black Pepper, Freshly Cracked (as needed) Lemon Juice Crusty Bread   The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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