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
Ingredients 2 Tbsp. extra-virgin olive oil4 cloves garlic , mashed1 chili pepper , mashed2 cups bottled clam broth2 cups white wine1 cup fingerling potatoes4 cups washed little clams1 cup sliced, cooked chorizo sausage2 Tbsp. chopped Italian parsley , plus some for garnishSea salt to tasteFreshly ground pepper1 lemon , for zest
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.
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