Recipe: Clams and Chorizo

It's mid June and I'm feeling a little forlorn. See, I'm usually sunning, sipping and eating the week away on the breezy North Carolina coast with my family. Instead I'm blogging. In a 99-degree concrete jungle.

The trip didn't come together this year, but making a big pot of clams and chorizo, one of my favorite, simple seafood dishes, has helped ease my ocean yearning.

I love spooning this classic spicy and salty combo out into big bowls with crusty French bread for dipping. You could also serve it over pasta or cous cous.

Clams and Chorizo
serves 4

35-40 littleneck clams, shells scrubbed
3-4 links fresh chorizo sausage, casing removed
4 garlic cloves, crushed
3 tbsp extra virgin olive oil
½ cup dry white wine
3 large tomatoes, diced (No good summer tomatoes? Sub one 28 ounce can of tomatoes.)
3-4 Swiss chard leaves, stems removed and sliced into ribbons
parsley to garnish

Heat the oil in a large heavy pot with a lid over medium high heat. Add the garlic and chorizo, and cook for a few minutes, breaking up the fresh sausage. Add the wine and tomatoes and bring to a simmer. Add the clams and layer the Swiss chard on top. Cover and cook over medium heat for 10 minutes. Discard any clams that haven’t opened by then. Garnish with parsley.

Serving tip: Don’t forget to put out an empty bowl for your guests to dump their clam shells.