Description
Fresh clams steamed in fragrant sake with smoky slices of chorizo, finished with butter and parsley. A bold yet balanced seafood dish with a light savory broth perfect for soaking up with crusty bread.
Ingredients
Units
Scale
- 2 pounds fresh clams, scrubbed and cleaned
- 6 ounces chorizo, sliced
- 3/4 cup sake
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon black pepper
- Salt, to taste
Instructions
- Soak the clams in cold salted water for 20 minutes, then rinse and scrub thoroughly. Discard any that remain open when tapped.
- Place a large pot over medium heat and add olive oil.
- Add sliced chorizo and cook for 3 to 4 minutes until lightly browned and fragrant, allowing the oils to release.
- Stir in minced garlic and cook for about 30 seconds until aromatic.
- Pour in the sake and bring to a gentle simmer.
- Add the cleaned clams to the pot and cover with a lid.
- Steam for 5 to 7 minutes, shaking the pot occasionally, until the clams open.
- Discard any clams that do not open after cooking.
- Stir in butter and black pepper, allowing the butter to melt into the broth.
- Sprinkle with fresh chopped parsley and serve immediately with the broth spooned over the clams.
Notes
- Discard any clams that remain closed after cooking.
- Serve immediately for the best texture and flavor.
- Adjust salt carefully since clams and chorizo are naturally salty.
- Leftovers can be refrigerated for up to 1 day, though best enjoyed fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 95mg
