Steamed Manila Clams with Chorizo

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot with tight-fitting lid (5 to 6 quart)
• •Stiff brush for scrubbing clams
• •Wooden spoon
• •Wide shallow bowls for serving

Instructions

1. 1

   Inspect and purge the clams

   Place your clams in a large bowl of cold salted water (it should taste like the sea) and let them sit for 20 minutes. They'll expel any grit hiding inside their shells. Discard any clams that remain open when you tap them sharply on the counter. Dead clams are not your friends. Drain, rinse under cold water, and scrub any stubborn debris from the shells with a stiff brush.

   Buy your clams the day you plan to cook them. Store them in an open container in the refrigerator, covered with a damp towel. Never submerge them in fresh water for storage.
2. 2

   Render the chorizo

   Set a large Dutch oven or heavy pot over medium heat. Add the olive oil and crumbled chorizo. Cook, breaking the meat into smaller pieces with a wooden spoon, until the chorizo renders its fat and the edges turn crispy and deep red, about 4 to 5 minutes. Your kitchen will smell of smoked paprika and garlic. This is the foundation of your broth. Don't rush it.

   Use Spanish-style cured chorizo, not Mexican fresh chorizo. The cured variety has a firm texture and concentrated flavor that holds up to steaming.
3. 3

   Build the aromatics

   Add the sliced garlic, minced shallot, and red pepper flakes to the pot. Stir them into the rendered chorizo fat and cook until the garlic turns golden at the edges and the shallot softens, about 90 seconds. Watch the garlic closely. Golden is beautiful. Brown is bitter.

4. 4

   Add tomatoes and wine

   Pour in the diced tomatoes with their juices. Let them sizzle and sputter in the hot fat for a minute, then add the white wine. Bring everything to a vigorous simmer. The alcohol will burn off quickly, leaving behind the wine's acidity and fruit. Let the liquid reduce slightly for about 2 minutes while you get your clams ready.

5. 5

   Steam the clams

   Add all the clams to the pot in a single layer if possible. Cover immediately with a tight-fitting lid. The steam will do the work now. Cook for 5 to 7 minutes, shaking the pot once or twice without removing the lid. When you hear the shells clicking against each other and the pot, peek inside. Most clams should be wide open, revealing their plump, cream-colored meat.

   Clams that refuse to open after 8 minutes of steaming should be discarded. They were dead before cooking and are not safe to eat.
6. 6

   Finish and serve

   Remove the pot from heat. Scatter the chopped parsley over the clams and give everything a gentle toss to distribute the herbs through the broth. Taste the liquid. It should be briny, slightly spicy, and bright from the tomatoes. A pinch of flaky salt on top adds texture but may not be necessary. Ladle the clams and plenty of broth into wide, shallow bowls. Serve immediately with thick slices of crusty bread for mopping. Provide an empty bowl for the shells and plenty of napkins. This is not a tidy meal.

Chef Tips

• •Seek out clams from sustainable sources. The Monterey Bay Aquarium's Seafood Watch program rates farmed Manila clams as a 'Best Choice.' Wild-harvested clams from well-managed Pacific Northwest beds are equally responsible options. Ask your fishmonger about origin.
• •The wine you cook with should be wine you'd drink. A crisp Albariño or Verdejo honors the Spanish influence. Pinot Grigio works well. Avoid anything oaky or heavily oaked Chardonnay.
• •Serve this with the same wine you used for cooking. The flavors will complement each other beautifully, and your guests will think you planned it that way. You did.
• •If you can find Pacific Northwest hazelnuts, toast them and scatter a handful over the finished dish. The region's indigenous peoples paired seafood with nuts long before European contact, and the combination remains inspired.

Advance Preparation

• •Clams can be purged and scrubbed up to 4 hours ahead. Store them in the refrigerator covered with a damp towel until ready to cook.
• •The chorizo, aromatics, and tomato-wine base can be prepared up to 1 hour ahead and held at room temperature. Reheat to a vigorous simmer before adding the clams.
• •This dish does not hold or reheat well. The clams turn rubbery within minutes of overcooking. Plan to serve immediately.

Frequently Asked Questions

Nutrition Information

1 serving (about 290g)