Cherry Stone Clams
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delicious Chorizo & Cider Clams
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CHORIZO & CIDER CLAMS
Beer-simmered steamer clams are a favorite around here, and, being the creative team that we are, we decided to try simmering them in hard cider just to shake things up. Guess what? They taste fantastic, especially when tossed with our Market Chorizo and served with a side of crostini bread to soak up the buttery broth. We think you’re going to be just as impressed with this recipe as we are!
Serves: 4
Difficulty: easy
Prep time: 10 minutes
Cook time: 20 minutes
Diet: Gluten-Free
Ingredients:
1 T Durant extra virgin olive oil
4 oz. Market Chorizo
2 oz. yellow onion, sliced
1 lb. Manila clams, scrubbed and rinsed clean
2 oz. celery root, diced fine
2 T Italian parsley, chopped
2 T Umpqua butter
¼ t crushed red chile flakes
12 slices baguette, toasted
Steps:
• Heat oil in saute pan and cook chorizo and onions, stirring often, until chorizo is cooked through and onions are softened, 6-8 min.
• Add cider, bring to a boil, then add clams and celery root, reduce heat to a simmer and cover.
• Cook about 5 min., then check to see if clams have opened.
• Add butter and simmer a few min.
• Garnish with chopped parsley and a sprinkle of crushed red chile to taste. Serve with crostini.
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