Serves 4-6 people
3 lbs. Manila clams or similar, rinsed
1 lbs. braising greens, (such as chard, kale, escarole, radicchio, or similar)
1 lb. Spanish chorizo (the dry type), cut into ¼” pieces
1 cup white wine
1 cup fresh water
1/4 cup extra virgin olive oil
Ingredients (Compound Butter)
1/2 stick butter, softened to room temperature
1/2 clove garlic, sliced thin and sauteed in extra virgin olive oil
3 Calabrian chiles, finely chopped
1 tbsp rosemary, dried and finely chopped
1 tbsp shallots, finely diced
Zest of 1 lemon
Method (Compound Butter)
Combine all ingredients, mix thoroughly and then chill. This should be done ahead of time. Can last up to a week in the refrigerator.
Just before preparing this dish, rinse clams in a colander and drain over the sink. Pick out any clams with cracked shells or clams that do not completely close when rinsed.
Heat oil in a non-reactive pot, large enough to contain all ingredients. Place the greens, clams, and chorizo in the pot and sauté just until the greens wilt. Add wine, water and butter compound bring to a heavy simmer then reduce heat to medium-low and cover with lid. It is done once all (or most) of the clams are open, 5-7 minutes. It should have a good amount of broth, if it seems dry, add more water. You should not have to add salt due to the clams and the chorizo.
Ladle clams and broth and greens into serving bowls and serve with warm crusty bread for dipping.