Spicy clams are good.

A little while ago my good friend Zoe wanted me to cook a dinner party for a bunch of people. Sadly everybody cancelled but I still cooked for a few of us. I made my favorite Manila Clams with Spanish Chorizo and Dry Vermouth. It's probably one of my favorite all time dishes. It's so savory and spicy and amazing. Don't forget the bread to dip into the phenomonal juices. I almost want to shake it with some icy gin and make a martini it's so good. Okay, maybe that would be gross but I'm not lying when I say that you will want to bottle the leftover liquid and drink everyday. Of course you could change around some of the ingredients like say littleneck clams instead of Manila or linguisa instead of chorizo. Use your imagination but until then, use my delicious recipe.

Steamed Manila Clams with Spanish Chorizo

2 lbs fresh Manila Clams
2 Tbsp extra virgin olive oil
1 lb Spanish chorizo, sliced 1/2” thick on a bias
3 cloves garlic, minced
1 c dry vermouth
1 Tbsp fresh flat-leaf parsley, stemmed & chopped
kosher salt and fresh cracked black pepper

Quickly rinse off your clams in cold water. Discard clams with broken shells.
In a medium pot with a tight fitting lid, over med heat, add your olive oil and saute the chorizo until cooked through (about 3-4 min).
Add the garlic and saute for 1 min. and then add your vermouth and bring to a simmer. As the vermouth begins to simmer add your clams and cover. Let the clams steam 5-6 min. Uncover and remove from the heat and add your parsley and season with salt and black pepper. Serve hot with a fresh baguette and some dry white wine or a martini.