For those in the Northern Hemisphere, I envy you! It is April and so that means that you’re in the midst of spring. For us in the Southern Hemisphere the days are shorter and the nights a little colder. This also means that perfect seafood afternoons have shifted a little. But, I think that I’ve bridged the gap of bright and fresh seafood with hearty winter flavours with Spanish chorizo clams.
Chorizo clams
Combining the meaty and intensely savoury flavour of chorizo with light and briney clams is a fun and delicious combo. I think that this fun flavour combo is perfect around the clock! No matter the season or what time of the year it is, this one suits the centre of the table.
Clams
This isn’t my first foray into the world of clams. Also known as pippis here in Australia, they’re a sweet and succulent little treat. They’re popular to serve with white wine and chilli, which is a very Italian starter. Picture sitting on the Amalfi Coast with a glass of dry rosè and a big bowl of flavour in front of you. Today, I am showing you how to cook them a very Spanish way with a spicy sofrito and salty chroizo. They’re a bit of a hands on messy food, so not suggested on the day you’ve chosen to wear white!
What to serve it with?
Chorizo clams is all about the broth. Cooked in white wine and olive oil, it’s going to create such a lovely broth that you will want to drink by the spoonful. You simply cannot go through without soaking this up with some bread! Olive oil fried bread to be exact!
Serve with bread
You could use a crusty sourdough from the bakery, or if you’re looking to impress – make your own bread! Now’s your chance to really blow the taste buds of your guests. Perhaps you’d like a spicy garlic focaccia to give it a little kick? Or you could go for a more mellow rosemary flavoured bread. Just serve and dip that bread straight into the juice – your taste buds will thank you!
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Chorizo Clams
I think I’ve found the way to make seafood become a winter staple with my chorizo clams!
Ingredients
- 500 – 1000 g Clams 1lb – 2lbs
- 2 tbsp olive oil
- 1 brown onion diced
- 1 large red chilli finely diced
- 200 g chorzio 2oz finely diced
- 3/4 cup white wine 6oz
- 50 g unsalted butter 4tbsp
- Parsley finely chopped
- Sourdough to serve
Instructions
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In a large deep dish, fry pan or pot on a medium heat, bring the olive oil to heat. Add the onion, chili and garlic to the pan and sauté for 5 minutes, stirring often. Add the chorizo to the pan and cook for 5 minutes or until the chorizo is cooked through and slightly caramelised.
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Add the white wine to the pan and bring to the boil. Reduce the heat and simmer for 2 minutes or until half has been absorbed. Add the clam to the pot and cover with a lid. Cook for 5 – 7 minutes or until the clams shells have opened, shaking the pot occasionally.
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Remove the lid and stir the butter through the sauce until emulsified and you have a smooth and silky sauce. Sprinkle over a large handful or parsley and stir through. Serve immediately with slices of olive oil fried sourdough.