Tom’s Clam Recipe

I don’t really have A recipe for my clams, just a general method. Basically, I try to balance some spicy things with some sweeter things. This time around, I used garlic, shallots and black and crushed red pepper, and dried chorizo to provide some spice and peas, carrots and fennel for a little sweetness.

I began by frying up the garlic and shallots. I don’t really measure anything but for something like this, I was rather generous, using about 7-8 cloves of garlic and 1 rather large shallot.

I next threw in one chopped carrot, followed by about half a head of chopped fennel. I fried them until they just started to become soft.

Then I added the chopped chorizo, the black and crushed red pepper and some herbs. I usually use basil, thyme and oregano. Again, I tend to be generous with everything for this dish, but it’s all a matter of taste.

Since the chorizo didn’t need to really cook, I just fried everything enough to blend the flavors. Since the clams need to steam in this mixture, I needed to add liquid. I added some clam juice (maybe about 1/4 cup–again, I don’t measure) and about 1/3 a bottle of beer. I used Saison Dupont, which is also quite fine for drinking with the clams.

I let this come to a simmer and then add some frozen peas. I bring it back up to a healthy simmer and then add the clams and cook until they open.

That’s it! Simple and delicious. Pairs very well with lighter beers. We also had a nice multigrain sourdough bagette to dip in the juices.

One thought on “Tom’s Clam Recipe