an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Thursday, January 23, 2014
You CAN do this at home
I love manila clams. They're small and flavorful, and pop open, when steamed, in minutes.
Buy: 1/2 pound per person.
(what follows are ingredients per person/serving)
In a saute pan add a splash of olive oil. Saute a tablespoon of minced shallots until translucent. Add a clove of garlic, a teaspoon of minced jalapenos. Cook a few seconds, until soft. Add half an ounce or so of sliced Spanish chorizo, saute briefly. Into sauce pan splash a bit of white wine about. Once half-evaporated, add a half a cup of broth (fish, chicken or vegetable) and bring to a boil. Toss in your rinsed clams, lower to a simmer, cover and check after three minutes. The clams will be opening right before your eyes. If not, give it another minute or two, but no longer. (And don't pry open the closed ones, they're shut tight for a reason).
Serve in a soup bowl with plenty of the spicy broth, crusty bread and sweet butter.