Sunday, March 13, 2011

Clams: Sort of Spanish Style

So many people think of clams as slimey blobs of flesh with a consistency of bubble gum. All I can say is that can't be further from the truth. You probably haven't had them made properly. And those baked clams...who thought those were good??? Soggy breadcrumbs, and you can't even tell that there are clams inside. We're about to show you a recipe that will make you appreciate clams so much more than you ever have. Make this appetizer at your next dinner party and you will be the talk of the town. For simplicity's sake the below recipe is for 8 Topneck clams...but you can really make as much filling as you want and use as many clams as you would like. You don't even have to use Topneck, but we would suggest not to use anything larger than that.

8 Topneck clams
1/2 cup of chorizo, diced tiny
1/2 cup of onion, diced
3 cloves of garlic, minced
big handful of parsley, chopped
salt and pepper to taste
lemons on hand
extra virgin olive oil

Put the closed clams on a roasting pan and put them into a 425F oven until they start to open. It will take around 15 minutes. In the meantime, coat the bottom of a pan with extra virgin olive oil and place over medium high heat. Saute the onions until translucent. Next, add in the chorizo and stir until the onions turn red. Add in the garlic and cook until fragrant. Shut off the heat on the stovetop. Add in the parsley and the juice of half a lemon. Add in the salt and pepper to taste. The stuffing is complete. Take the open clams out of the oven. Work a knife into the open clam and cut the muscle that is on either side of the hinge. The clams should now open easily. Twist off and discard the less meaty side of the shell. Cut around the base of the meat to free it from the shell it is attached to. Give a squeeze of lemon directly onto the cooked clam. Put a spoonful of filling over the clam meat. Insert in mouth!!!

No comments:

Post a Comment