Whenever I go visit my dad on the Chesapeake Bay, I try to support his local farmers market, https://chesapeakesbounty.com/. Somehow, I can never get out of there without picking up the local clams. It’s such an easy protein to work with, and locally caught.
This recipe was so delicious for a few reasons. First, the clammy brine was so delicious you just wanted to sop it all up with the crusty bread. Also, that spicy chorizo sausage pairs great to the clams. I had some https://www.melissas.com/ potatoes, so they added some color to the dish.
If fresh clams aren’t available, you can use frozen or canned clams and juice as needed.
- Olive Oil
- 2 Chorizo Links (about 9oz.), casings removed and meat crumbled/sliced
- 1 lb. fingerling or new potatoes, sliced ¼” thick (I used ‘red, white, and blue’ potatoes)
- 4 garlic cloves, sliced
- 1 cup dry white wine
- 1 cup Clam Juice
- 2 dozen Littleneck Clams, scrubbed
- 2 tbsp butter, unsalted
- Toasted Bread (for serving)
- Chopped Parsley to garnish
Coat the bottom of a large Dutch oven with olive oil and heat over medium heat.
Add the chorizo and cook until some of the fat has rendered.
Add the potatoes and garlic, and cook, stirring often, until the potatoes are crisp tender (about 10-12 minutes.)
Add wine and cook until reduced by half, about 5 minutes. Add 1 cup clam juice and 1 cup water and continue to cook until potatoes are just tender, 5 minutes longer.
Add clams, cover the pot, and cook until the clams are open (about 8 minutes). (I actually had middle neck clams available, so had to increase the time.)
Discard any clams that do not open.
Remove from heat in stir in butter.
Serve immediately, garnishing with parsley. Serve with toasted bread!