Steamed Clams with Chorizo, White Wine, and Tomatoes

I just recently celebrated my 45th birthday.  For those of you that do not know me, on my birthday I like to give back and celebrate by cooking for a group of friends some where special.  This year, as it was last year, we did this in Sisters, Oregon.  One of the days was going to be Seafood Extravaganza.  So I brought up some fresh seafood and we hit the kitchen.  First up was this dish, and it was spectacular.  Todd brought about 20 pounds of chorizo for his stuffed mushrooms (which was 19.5 lbs too much) so I said to myself, grab some of that and add it to this dish!

  • 3 lbs. of little neck steamer clams in the shell, scrubbed
  • 1 1/2 cups of dry white wine or Sherry.
  • 1/2 cup of chicken broth.
  • 1/4 teaspoon of black pepper.
  • 1 (14.5 oz) can of diced tomatoes undrained.
  • 1 teaspoon of olive oil.
  • 1/2 cup of chopped onions.
  • 2 diced garlic
  • 1 teaspoon chopped fresh oregano.
  • 1 teaspoon chopped fresh rosemary.
  • 1 teaspoon chopped fresh thyme.
  • 1 tablespoon of Le Kum Kee Chili Garlic Sauce (you can get it in Asian department of any store)
  • 1/2 lb. of Chorizo
  • A lot of bread for mopping up the sauce with. French bread Baguette, or Sourdough which is my favorite.

Heat Chorizo in a skillet and cook, until done at high heat.  Remove Chorizo from pan to a plate with a paper towel to remove excess grease.  Clean skillet and add olive oil and onions, thyme, oregano, and rosemary, and garlic to skillet and sauté for 4 minutes over medium heat.

In a microwaveable bowl combine white wine, chicken broth, tomatoes, black pepper, and chorizo.  Microwave on high for 1 minute.

Combine, white wine, chicken broth, tomatoes, chorizo, and black pepper.
Combine, white wine, chicken broth, tomatoes, chorizo, and black pepper.

Add the bowl of white wine mixture to the pan, and bring to a boil.  Once boiling add the clams.

Cook until all the shells open discard any that don't open
Cook until all the shells open discard any that don’t open.

Cover and cook for five minutes, remember to discard any clam that does not open.  Then also to remember to turn around with a slotted wooden spoon and fend off any black ninjas trying to get to your clam dish.

Ninjas in Black trying to move in on my clams!
Ninjas in Black trying to move in on my clams!

Plate the clams, you can add chopped parsley for looks, but I really didn’t have the time with these vultures all over my grill.  Serve with toasted bread.

This is the before shot.
This is the before shot.

This is an incredible tasting dish that is full of flavor with a little heat.

10 minutes later "After shot".
10 minutes later “After shot”.

This is a dish that I would give one of my top 10 seafood recipes.  Adding the Chorizo was a good gamble and it paid off.

One happy Ninja
One happy Ninja

The next dish up was The Silver Fox Chili Bean Crab dish.  You can find it here  https://huntingchef.com/2014/01/05/dungeness-crab-with-black-bean-sauce/.  This would also make my top 10 seafood recipes.

Silver Fox Black Chili Bean Dungenous Crab
Silver Fox Black Chili Bean Dungeness Crab!

One of the best two power punches.  We also did bbq’d oysters which is coming up later this week.

Hope you give this a try, it will not disappoint.

 

The Hunting Chef

45 birthday 069

2 Comments on “Steamed Clams with Chorizo, White Wine, and Tomatoes

  1. Do you think I could substitute razor clam meat instead of steamers?

  2. That is a great question. I do not see why you wouldn’t try? My only concern is that the razor clam meat would get rubbery. Did you try it?

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