STEAMED CLAMS WITH CHORIZO AND FINGERLING POTATOES
Back to the Family by Art Smith
This dish is based on a classic Portuguese recipe and was created by my friend chef Jason Handelman of Chicago's famed Fox & Obel market and cafe. If you're in the Chicago area, looking for the best ingredients to create the best dish, you can find them at this market.
Makes 4 Servings
Ingredients
2 tablespoon of extra virgin olive oil
4 cloves of garlic, mashed
1 Chile pepper, minced
2 cups bottled clam broth
2 cups white wine
1 cup sliced fingerling potatoes
4 cups washed little clams
1 cup sliced, cooked chorizo sausage
3 tablespoons chopped Italian parsley plus some for garnish
Sea salt to taste
Freshly ground pepper
Zest of 1 lemon
Directions
1. Heat the olive oil in a Dutch oven over medium heat. Add the garlic and saute until soft. Then add the minced chile. Pour in the broth and wine. Bring to a simmer. Add the potatoes and cook for 10 minutes, or until tender.
2. Add the clams and cook until they open. Remove from the heat, add the sausage, parsley, salt, and ground pepper, and stir carefully. Ladle into a bowl and top with lemon zest and more parsley. Serve with good bread.
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