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OT: The M-Fing Food Thread

Clams With Chorizo​

by Nigella.

Introduction​

Seafood, pork and sherry: three ingredients, one fantastic but simple Spanish-inspired meal. I adore the plain sweetness of some steamed baby new potatoes alongside — each small, pebbly potato to be pronged by a fork and dipped into the headily aromatic liquid — but am happy, too, with nothing more than some bread to tear off and dunk into the rich juices.


Image of Nigella's Clams with Chorizo
Photo by Lis Parsons


Ingredients​


Serves: 2-4, depending whether it's part of or a whole meal
  • 1 kilogram clams
  • 500 grams chorizo (cut into fat coins)
  • 125 millilitres amontillado sherry
  • 3 x 15ml tablespoons snipped chives

Method​

  1. Put the clams to soak in a big bowl of cold water, or directly in the sink.
  2. Fry the sliced chorizo in a dry, large, cast-iron or heavy-based pan or wok that comes with a lid.
  3. Once the chorizo is coloured a little and has given up some madly orange oil, remove the crisp coins to a piece of foil and wrap them up to keep them warm.
  4. Drain the clams — throwing away any that remain open or whose shells are broken — then add the closed clams to the layer of chorizo oil oozed in the pan. Turn the heat up high, splosh in the sherry and clamp on the lip.
  5. Cook for 2-3 minutes, by which time the clams should have opened. Discard any that have not. Take the pan off the heat.
  6. Return the coins of chorizo to the pan, with the chopped chives and stir through.

Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
 
There's some other stuff at work here, but I was just having a stroll down Memory Lane. Had this dish in Toronto a zillion years ago and kept it in my repertoire. Kinda rocks, huh? 😊
 
I don't mind beets, but I'm not crazy about 'em either. However, had a beet salad out and about the other evening that was quite good. Bite-sized pieces of beets, warmed and tender, served on whipped goat cheese, sprinkled with chopped pistachios, with arugula on top of it all, dressed lightly with balsamic vinegar and evoo; s&p optional. Both red and gold beets were used, if that makes a difference to ya. 😊
 
I grew up eating beats out of a can.. probably didn’t eat my first fresh, right out of the ground beet until I was like 40.. universal difference.
 
Massive. Actually had the reverse experience bc we grew a lot of our stuff. Couldn't believe how. . .subpar the canned product was.
 
Cal Gal said:
(P.S. How'd you get the beets if you don't like them? Gift?)
Click to expand...

I don't know if you've been keeping up with the news but the economy is pretty grim in Canada.
Rogers is packaging out half their total staff...while other firms are paying their employees with food stuff in lieu of $
I haven't gotten beets yet, but last Thursday I received 6 pints of cherry tomatoes and half a chicken
 
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