Art Smith's Steamed Clams with Chorizo and Fingerling Potatoes
Recipe from Back to the Family by Art Smith
This dish is based on a classic Portuguese recipe and was created by my friend chef Jason Handelman of Chicago's famed Fox & Obel market and café. If you're in the Chicago area, looking for the best ingredients to create the best dish, you can find them at this market.
Servings: Serves 4
  • 2 Tbsp. extra-virgin olive oil
  • 4 cloves garlic , mashed
  • 1 chili pepper , mashed
  • 2 cups bottled clam broth
  • 2 cups white wine
  • 1 cup fingerling potatoes
  • 4 cups washed little clams
  • 1 cup sliced, cooked chorizo sausage
  • 2 Tbsp. chopped Italian parsley , plus some for garnish
  • Sea salt to taste
  • Freshly ground pepper
  • 1 lemon , for zest
  • Directions
    Heat the olive oil in a Dutch oven over medium heat. Add the garlic and sauté until soft. Then add the minced chile. Pour in the broth and wine. Bring to a simmer. Add the potatoes and cook for 10 minutes, or until tender.

    Add the clams and cook until they open. Remove from the heat, add the sausage, parsley, salt and ground pepper, and stir carefully. Ladle into a bowl and top with lemon zest and more parsley. Serve with good bread.

    Back to the Family © 2007 by Thomas Nelson Publishers.


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