Clams & Chorizo. I love Chorizo.

by Matt on August 31, 2007

Clamschorizo

As thoughts turn to the grand finale of summer you’d be perfectly within your right to be confused. Record heat across the country makes it feel as if we’re smack dab in the middle of summer and far be it for me to complain about beautiful hot weather. However, after this weekend of beer and barbecue I think I’ll be ready for a slight change of pace. My summer started very early and months later I’m looking forward to some autumn things trickling into the market. Add to that a winter photo shoot on Wednesday with the amazing William Smith (my first time shooting with him! YES!) and you can see why I am all sorts of restless.

Something tells me turkeys, pumpkin pies and yule logs in 104° weather is a sin.

Anyway, I wanted to jump start my fall by making a dish that normally means hearty autumn. Well, as much as it can without involving the actual foods of autumn — pears, pumpkins and squash, I’m coming for you! It’s a basic dish of clams with chorizo and it’s a perfect weeknight dinner that instantly takes me back to Spain. I wonder if it’s 104° there right now.

Sigh.

Steamed Clams in Wine with Chorizo From Epicurious

You may notice we used mussels in the photo. Adam was insistent on mussels for some reason. Me? I’ll eat whatever.  And like I need to say this but you’ll want to make sure you have extra bread to sop sop sop all the goodness up.

Ingredients
1 medium onion, chopped
1 yellow bell pepper, chopped
1 garlic clove, minced
1/2 teaspoon cumin seeds
1/4 teaspoon salt
2 tablespoons olive oil
3/4 cup dry white wine
2 lb littleneck clams (2 inches wide), scrubbed
1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice
2 tablespoons fresh cilantro

Method
Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.

Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.

Makes 2 servings.