Summer has always been my favorite season since I was a kid. During the year, the slight thought of summer instantly has me imagining the beach, tan skin (more like a ghastly white complexion with a few more freckles for me), and having no cares in the world. I still love summer a lot even though I no longer have summer vacation as an adult. When I list all of the reasons I love about Summer- beach days, a gateway or two, a wardrobe full of colorful, breezy sundresses… there is one very important fact that I cannot skip: FOOD!!
Summer is so much more than sipping Rosé and binge eating on ice cream. It is the season when harvest is at its peak- the zucchinis are plentiful, berries are everywhere and peaches are starting to ripen. It’s at this moment that you should be running to the kitchen to take advantage of the most bountiful time of year.
Clams are a great summer treat. Sunshine and a glass of chilled white wine are great partners for their delicate flavor. While clams with herbed cream are the classic combo, I prefer them cooked the Spanish way. The spicy kick of chorizo always wakes up my slumbering taste buds in the hot summer weather.
Ingredients (serving for 2):
4tbs olive oil
200 gram Spanish chorizo, sliced
Half an onion, sliced thin
2 garlic cloves, crushed
1 teaspoon of paprika
1 dried hot chili, broken up
3/4 cups white wine
30 littleneck clams
Juice of half a lemon
1 tablespoon chopped parsley
1. Heat the olive oil over medium heat. Add the chorizo, cook for 3 to 5 minutes or until the oil is colored.
2. Add the onions and cook until softened and fragrant, about 4 minutes.
3. Next, add the garlic, paprika and crushed chili, cook for 1 minute. Add the white wine and bring the mixture to a boil.
4. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes.
5. Discard any clams that don’t open up.
6. Turn off the heat; add the lemon juice, chopped herbs and black pepper.
7. Serve with crusty bread to sop up all the delicious broth!