Ingredients: |
Ingredients: 2 dozen Littleneck Clams
1 shallot, thinly sliced
3 cloves garlic, minced
2 links Spanish chorizo
3 medium-sized heirloom tomatoes
1 C dry white wine
4 T. sherry
1/2 tsp. balsamic vinegar
4 T. unsalted butter
2 T. olive oil
2 T. capers
1 tsp. sugar
1/2 tsp. crushed red pepper flakes
1 tsp. fresh thyme
freshly grated parmesan
fresh basil, chiffonade
fresh parsley, rough chop
fresh chives
salt and pepper to taste
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Directions: |
Directions:Preheat oven to 400F. Cut heirloom tomatoes in half and arrange on a baking sheet. Drizzle tomatoes with olive oil, balsamic vinegar, a pinch of sugar, fresh thyme, salt and pepper. Roast tomatoes for 1 hour or until tomatoes start caramelize. Set aside.
While the tomatoes are roasting, take chorizo out of casing, rough chop, and brown over medium-high heat. Set aside.
In a deep sautée pan, melt butter over medium-high heat. Add shallot and sautée until soft and translucent. Add garlic and cook an additional minute. Lower heat, add wine, and simmer for 10 minutes until wine reduces. Stir in sherry and capers. While sauce is simmering, add clams to the pan, cover, and cook for 8-10 minutes or until clams open (discard any clams that remain closed).
Take clams off of the heat and add chorizo and tomatoes (and all of the delicious olive oil and juices from roasted tomatoes) to the pan and give it a quick stir. Top clams with crushed red pepper flakes, grated parmesan cheese, and lots of fresh herbs. Serve in the pan with a loaf of crusty bread to mop up the deliciousness. |
This recipe for Boozy Steamed Clams with Spanish Chorizo is from