Buzz
Photo: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyThis dish is not only visually impressive, but it's also simple to make and bursting with flavor. The clams cook in a white wine broth, enriched by pre-cooked chorizo, leeks, garlic, and canned tomatoes. The chorizo imparts a delicate smokiness, while the tomatoes add a savory richness to the dish. Though the clams require a bit of prep to remove any grit, the cooking process is quick and easy. Don’t forget the toasted bread—rubbing the hot bread with garlic right out of the oven turns ordinary bread into the simplest, most delicious garlic bread you’ve ever made.
When purchasing chorizo, opt for the type that is cured, sliceable, and smoked, similar to salami, often referred to as Spanish chorizo. Avoid using the raw variety, Mexican chorizo, as it’s meant for crumbling during cooking, which isn’t suitable for this recipe.
Ingredients List
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3 lb. littleneck clams
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1 4-oz. loaf French bread, halved both lengthwise and crosswise (4 pieces in total)
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1 1/2 Tbsp. extra-virgin olive oil, divided
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5 cloves garlic, divided
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4 oz. Spanish-style chorizo, cut into 1/2-inch pieces (about 1 cup)
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1 1/2 cups thinly sliced leek (from 1 large leek)
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1 1/2 cups dry white wine
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1 cup chopped canned peeled tomatoes (from a 28-oz. can)
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3 Tbsp. unsalted butter, cubed
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Fresh chopped chives, for garnish (optional)
Instructions
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Fill a large bowl or pot with 1 gallon of cold water. Add clams and let them soak in the refrigerator for 20 to 60 minutes. Lift out the clams and rinse under cold running water, scrubbing the shells clean.
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Preheat the oven to 400°F. Place the bread, cut side up, on a baking sheet. Brush the cut sides of the bread with 1 tablespoon of oil. Thinly slice 4 garlic cloves and halve the remaining garlic clove.
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Heat the remaining 1/2 tablespoon of oil in a large pot over medium heat. Add the chorizo and cook, stirring often, until it begins to brown, about 2 to 3 minutes. Add the leek and sliced garlic; cook, stirring constantly, until softened and aromatic, 1 to 2 minutes. Add wine and tomatoes, and bring to a simmer, stirring frequently. Let it simmer for 3 minutes. Stir in clams and bring the mixture to a boil. Reduce the heat to medium and cover the pot. Cook, occasionally shaking the pot, until the clams open, 7 to 9 minutes. (Discard any clams that remain closed.)
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Meanwhile, toast the bread in the oven until golden, about 5 minutes. Without removing the bread, turn on the broiler. Broil the bread, keeping a close watch, until the edges are golden brown, 1 to 2 minutes. Rub the cut sides of the bread with the halved garlic clove.
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Using tongs or a slotted spoon, remove the clams from the pot and place them in shallow bowls. Stir butter into the tomato mixture in the pot. Spoon the tomato mixture over the clams. Garnish with chives, if desired, and serve with the toasted bread.
For a variation, skip the bread and toss the clams with spaghetti.
