The Breeze’s Alison Leonard’s go-to recipe for healthy seafood. Clams, cockles, pipi, tuatua or mussels can also be used to suit.
Ali’s Clams
Clams and Chorizo with Manzanilla
Serves 4 as a starter
You will need:
1kg clams
2 tbsp extra virgin olive oil
2 shallots (30g), chopped
2 cloves garlic, chopped
1 chorizo sausage (about 150g), sliced 1/2cm thick
150 ml (2/3 cup) Manzanilla sherry
400g tin cherry tomatoes
sea salt and freshly ground black pepper
chilli flakes to taste
handful chopped fresh Italian parsley
lemon wedges
How to:
Wash clams under cold water and rinse well, discarding any broken ones.
Heat the oil in a large pot and sauté shallots, garlic and chorizo till golden.
Add the clams, manzanilla, tomatoes, pepper and chilli. Cover and turn the heat up. Give the pot a shake occasionally. This stage doesn’t take long – the dish is ready the minute the clams open.
Taste for salt – you may not need it but add some if you do. Toss in the parsley and serve immediately in four wide, shallow soup bowls.
Squeeze lemon juice over if you wish and eat with chunky bread to soak up the delicious juices.