2 tablespoons butter
1 pound of littleneck clams, scrubbed of grit and sand
7 cloves of garlic, thinly sliced into slivers
1 or 2 oz. of cured Spanish chorizo, sliced into thin half-moons (used Filipino Hot Longganisa)
3/4 cup of wine (used white wine)
*1 teaspoon red pepper flakes
2 tablespoons parsley, chopped
In a large skillet, melt the butter over high heat. Add the chorizo and garlic and cook until fragrant, about 30 seconds. Add the wine and let simmer until it reduces by 1/3 and chorizo(used Filipino Hot Longanisa) softens, about 2 minutes.
Add the clams to the pan, making sure that all are touching the bottom of the pan. Pop a lid on top and cook until clams open up about 5 minutes.
When the clams have opened, sprinkle the parsley over the top and turn off the heat. Pour the entire contents of the pan into a shallow serving dish and serve with plenty of crusty bread.
*Littleneck clams is very common here in New England and I can buy it all season long. There was a new Filipino store just open in our town and I bought Hot Longganisa, just a perfect pair for the clams. I took out the casing out and cooked it with the garlic. I was thinking it’s not that spicy so I decided to add red pepper flakes, I almost end up pouring the whole bottle but it didn’t stop us to finish the dish. enJOY!!!
Source: Adesina’s Kitchen