When it comes to clams there are only two sides. You either really love them or really hate them. As for me, I really really really love them. Thankfully so does my husband especially since I cook them on a regular basis.
Steamed clams make a great appetizer, but better yet with a few additions they make a fantastic dinner. I always make a big pot and serve them in deep bowls with all the yummy juices on the bottom. Kurt and I get some crusty sourdough to mop up all that yumminess and go to town.
I’m about to share one of my favorite ways to prepare clams. I used chorizo in this recipe, but if you can’t find any please feel free to use bacon instead. However, if you can get chorizo use it because it adds a ton of smoky flavor to this dish.
So make a big pot of steamed clams, grab some bread and enjoy.
- 2 dozen littleneck clams, scrubbed
- 2 chorizo links (3.5 oz)
- 1 small onion, chopped
- 2 large garlic cloves, thinly sliced
- 1 sprig rosemary, finely chopped
- 2 sprigs thyme, finely chopped
- 5-6 baby red potatoes, sliced into ¼ inch slices
- 1 cup white wine
- 2 cups water
- fresh parsley
- 1 tbsp extra virgin olive oil
- Heat olive oil in a heavy pot over medium heat, add chorizo and cook about 3 minutes.
- Mix in onion, garlic, thyme and rosemary and allow to cook for another 3 minutes.
- Add potatoes and sauté for 5 minutes.
- Pour in the white wine and allow to reduce by half.
- Pour in water, cover and cook for about 8 minutes until the potatoes are almost done.
- Season with salt.
- Add clams, cover and steam until all the clams have opened about 8 minutes.
- Sprinkle with fresh parsley and serve with crusty bread.