Manila Clams 'Steamers' are an extremely versatile shellfish. Swap out the chorizo for any type of sausage, experiment with different stock bases and throw in any greens you want. The possibilities are endless!
Serves 4-6 people.
- 3 lbs Manila clams or similar, rinsed
- 1 lb braising greens (such as chard, kale, escarole, radicchio, or similar)
- 1 lb Spanish chorizo (the dry type), cut into 1/4" pieces
- 1 cup white wine
- 1 cup fresh water
- 1/4 cup extra virgin olive oil
- 1/2 stick butter, softened to room temperature
- 1/2 clove garlic, sliced thin and sautéed in extra virgin olive oil
- 3 Calabrian chilies, finely chopped
- 1 tbsp rosemary, dried and finely chopped
- 1 tbsp shallots, finely diced
- Zest of 1 lemon
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Make the compound butter first. Combine butter, sauteed garlic, Calabrian chiles, rosemary, shallots, and lemon zest in a bowl. Mix thoroughly and then chill. This should be done ahead of time and can last up to a week in the refrigerator.
Rinse clams in a colander and drain. Discard any clams with cracked shells or clams that do not completely close when rinsed. Heat oil in a large, heavy-bottomed pot over medium-high heat. Add chorizo and cook, stirring occasionally for 4-5 mins. Add water, wine, and compound butter, stir to incorporate, and let simmer for a minute or two. Add clams, cover, and reduce heat to medium-low. Add braising greens about 4 minutes in, stir to incorporate. Cover and let simmer for 5-10 minutes or until clams have opened.
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.