A Man and His Meatballs by John LaFemina

Author:John LaFemina [LaFemina, John]
Language: eng
Format: epub
ISBN: 978-0-06-204249-1
Publisher: HarperCollins
Published: 2006-02-05T16:00:00+00:00

STEAMED CLAMS WITH CHORIZO

4 servings

This is one of those really flavorful, brothy dishes that you can’t wait to dunk a big piece of crusty bread into. There is something about the tomatoes and fresh herbs that make this recipe feel summery, but the truth is that it’s great all year round. My favorite thing about this dish is the chorizo, which gives it just the right amount of spice.

1½ to 2½ tablespoons olive oil

2 baking potatoes, peeled and cut into ½-inch cubes 1 red bell pepper, diced

½ onion, roughly chopped Pinch of salt plus 1 tablespoon Pinch of black pepper 1 chorizo sausage (about 4 ounces) 24 fresh littleneck clams

1 cup fresh lemon juice (about 4 lemons) ¾ cup dry white wine

2 cups chicken stock

2 tablespoons sugar

1 cup halved yellow grape tomatoes 1 cup halved red grape tomatoes

3 garlic cloves, chopped

½ cup chopped fresh cilantro

½ cup roughly chopped fresh basil

½ cup chopped fresh parsley

1. Coat the bottom of a large stockpot with the olive oil. Heat the oil over medium heat until it begins to smoke. Add the potatoes, red pepper, onions, and a pinch of salt and pepper and cook until the potatoes begin to brown, 10 to 15 minutes.

2. Cut the chorizo into twenty ¼-inch slices. Add the sausage, the remaining tablespoon of salt, and the remaining ingredients to the pot. Once the liquid comes to a boil, cover the pot to let the clams steam open and the alcohol burn off, 8 to 10 minutes.

3. Divide the clams and chorizo among 4 bowls (discard the clams that don’t open). Using a large spoon or ladle, cover the clams with the broth and vegetables. Serve immediately.

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