Clams & Chorizo Recipe

Directions

1.  To prep the clams, place them in a colander and place the colander in a larger bowl. Fully submerge the clams in cold water. Allow the clams to sit in the cold water for 30 minutes to spit the sand from inside their shells. After 30 minutes, remove the colander from the bowl and gently scrub each clam to remove any remaining grit or sand.

2. In a pot, over medium heat, add 2 tbsp olive oil and diced chorizo. Sauté chorizo for 4-5 minutes until it begins to brown. Add in the minced shallot and thinly sliced garlic, sauté for one minute until fragrant. Add in 2 tbsp unsalted butter, 4 anchovy filets, and crushed red pepper flakes. Mix all ingredients until anchovies dissolve.

3. Pour white wine in to deglaze the pan. Scrape brown bits and allow the wine to reduce for 3 minutes. Pour in the vegetable broth and add the lemon zest. Stir to combine.

4. Allow broth to come to gentle boil and carefully nestle the clams into the broth. Cover with a tight fitting lid and allow clams to steam for 5-7 minutes.

5. Once clams are finished cooking, top with fresh parsley and serve immediately. Ladle the broth and clams into a bowl and serve with fresh lemon wedges and toasted bread to soak up the broth.