Spicy Clams with Chorizo

This ‘Spicy Clams with Chorizo’ recipe is from Chef Breanna Beike of the Heritage Restaurant and Bar out of Woodinville, Washington. It pairs perfectly with Syrah, especially Goose Ridge Vineyards 2016 Estate Syrah. This recipe is from the “Washington Wine + Food” cookbook by Julien Perry, a compilation of recipes from local and revered Washington chefs that teamed up with Washington wineries. This cookbook will make a great gift for that foodie and wine lover in your life.

The recipe:

4 oz fresh Mexican chorizo

1/4 cup (1/2 stick) butter (divided)

1 white onion, thinly sliced (1/2 cup)

1 small shallot, finely chopped

6 cloves garlic, finely chopped

1/2 cup chopped roasted red peppers

1 lb Manila clams, cleaned

2 tsp chili flakes

1 cup tomato sauce

1/2 cup dry white wine

1 Tbsp chopped cilantro

Salt and black pepper to taste

Crusty bread to serve

“In a small skillet over medium heat, crumble in the chorizo and cook until it no longer looks raw. Drain the chorizo and set aside.

Heat 2 tablespoons butter in a large skillet over medium high heat. Add onion, shallot, garlic, peppers and drained chorizo and cook for 7 minutes, until onion is softened. Add clams, chili flakes, tomato sauce and wine. Cover and steam for 4 to 5 minutes, until clams are halfway open. Add the remaining 2 tablespoons butter and cilantro. Continue to steam for another 4 to 5 minutes, until clams are fully open. Discard any unopened clams. Season with salt and pepper.

Ladle into bowls. Serve immediately with crusty bread.”

And don’t forget to pair this with Goose Ridge Vineyards 2016 Estate Syrah!

Bon Appétit!