Serves 4 as an appetizer
- 1 teaspoon olive oil
- 3 ounces Spanish chorizo*, diced
- 1 shallot, minced
- 1/2 cup dry white wine
- 25 littleneck clams, cleaned*
- 1 1/2 cups charred, grilled corn that’s been removed from the cob (from about 1–2 ears)
- 4 tablespoons unsalted butter, cold***
- 1/3 cup roughly chopped fresh cilantro
- Heat the olive oil in a large, deep saute pan over medium-high heat and add in the chorizo. Cook, stirring continuously, until it renders out it’s fat and begins to crisp up. Add in the shallots and cook for about 1 minute, until they’ve softened.
- Deglaze the pan with white wine, and add in the clams. Toss to coat, then cover the pan and let cook for about 5-8 minutes, until the clams start to open up.
- Remove opened clams to a serving dish, and discard any that don’t open (but give them a minute! some just take longer). Add the corn to the pan, stir it around, then turn off the heat. Add the butter one piece at a time, stirring constantly, until it’s all melted. Pour the sauce over the clams and top with cilantro. Serve immediately.
- *This recipe uses Spanish chorizo, which is cured like salami, as opposed to Mexican chorizo, which is a raw type of sausage. I don’t recommend substituting for Mexican chorizo. If you can’t find Spanish chorizo, substitute sopresata or another spicy salami, along with 1 teaspoon of smoked paprika.
- *Be sure to clean the clams thoroughly before cooking by soaking them in COLD water and then giving them each a scrub.
- *This recipe does not include any salt, and using unsalted butter is very important. The clams have a lot of salt, as does the chorizo, and the flavor concentrates as it cooks down. The flavor is very salty as is, so be mindful not to use salted butter as it will throw the whole thing overboard. It’s also important that the butter is cold so that it doesn’t break when you add it to the sauce.