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Sides | |
| 3 cloves garlic, smashed 2 ounces Spanish chorizo Extra-virgin olive oil, for drizzling 3 dozen Manila clams or your favorite (little neck would work well) 3 sprigs fresh thyme 1 bunch fresh Italian parsley 1/2 cup white wine, such as Sauvignon Blanc Pinch crushed red pepper flakes 1 bunch rapini Kosher salt and freshly ground black pepper 1 tablespoon preserved lemon, chopped 1 long loaf bread, like Italian, baguette or ciabatta, cut into 4 slices that are about 1 inch thick Lemon wedges, for serving | |
| In a large sauté pan over high heat, sauté the garlic and chorizo in 1 tablespoon oil for about a minute or so. Add the clams, thyme, parsley and white wine, along with the red pepper flakes. Cover with a tight fitting lid, then continue to cook over high heat, vigorously shaking the pan. After about 3 minutes, remove the lid. Transfer the entire mixture to a large mixing bowl. (Any clams that haven’t opened yet will do so in the next minute or two.) In a separate pan or over a grill, grill or saute the rapini with a splash of olive oil; season with salt and pepper. Once the rapini is wilted, transfer to a mixing bowl and add the preserved lemon. Mix to combine. Set aside. In a separate pan, or over a grill, douse the sliced bread in olive oil and toast on both sides. Set aside. Now that the clams have cooled enough to handle, remove their meat from the shells. Discard the shells, but add the clam meat back to the bowl with the chorizo and the rest of the clam liquid. To plate, add some of the rapini mixture to each toast. Top with the clam and chorizo mixture, then spoon some of the clam liquid over the top. Serve with lemon wedges on the side. | |
Unrated | |
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