Clams & Chorizo Recipe

Prepare and clean clams

Rinse clams under cold water, discard any with broken shells or that do not close when tapped. If gritty, soak clams in salted cold water (1 tbsp salt per 2 cups water) for 20–30 minutes, then rinse well.

Render chorizo and aromatics

In a large wide sauté pan or Dutch oven, heat 2 tbs olive oil over medium heat. Add diced chorizo and cook 4–6 minutes, stirring, until it releases fat and is browned. Push the chorizo to the side, add 2 tbs butter and the minced shallot. Sauté shallot 2–3 minutes until translucent, then add the 4 minced garlic cloves and cook 30–45 seconds until fragrant. Stir in smoked paprika and thyme and cook 10 seconds to bloom the spice.

Deglaze and build broth

Increase heat to medium-high, add 1 cup dry white wine and scrape up brown bits from the pan. Let the wine reduce by about half (2–3 minutes). Add 1 cup flying ish IPA and 1 cup stock, bring to a gentle simmer. Season with 1 tsp sea salt and 1 tsp black pepper. Add 1 tbsp fresh lemon juice and stir.

Steam clams

Carefully add the cleaned clams to the simmering broth, cover the pan and steam over medium-high heat for 5–7 minutes, shaking the pan occasionally until clams open. Discard any clams that remain closed after 7 minutes. Do not overcook to avoid rubbery clams.

Finish broth

Remove pan from heat. Stir in 2 tbs softened butter to enrich and slightly thicken the broth and 2 tbs chopped parsley. Taste and adjust seasoning with a pinch more salt or lemon if needed. Spoon clams and broth into a shallow serving bowl.

While clams cook, make the sweet garlic butter by combining 3 tbs softened butter, 1 tsp honey, 1 grated garlic clove and 1 tsp lemon zest in a small bowl. Whisk until smooth. Dollop 1/2–1 tbs of this butter over the hot clams just before serving so it melts into the broth. Sprinkle 1 tbs chopped parsley over the finished dish for brightness.

Preheat oven to 425°F (220°C). Slice the ciabatta loaf into 1-inch thick diagonal slices to create points. In a small bowl, mix 2 tbs olive oil, 2 tbs melted butter, 2 minced garlic cloves, 1/2 tsp sea salt and 1 tbs chopped parsley.

Brush both sides of each ciabatta slice with the garlic oil mixture and arrange in a single layer on a baking sheet. Toast in the preheated oven 6–8 minutes, flipping once, until golden and crisp at the edges. If you prefer softer bread, toast only 4–5 minutes.

Serve the warm garlic ciabatta points alongside the clams and spoon the garlicky broth over the bread as you eat. Reserve remaining sweet garlic butter for spreading on the toast if desired.