Ginger and Chorizo-Infusion in Minutes "Splat"

Last weekend, there was a festive clam bake at the farmers’ market at Carrol Park. People were swarming around, slurping broth from shells, as they considered multi-hued potatoes, maple syrup and bunches of rainbow kale. They inspired me to finally buy a “splat bag” – a mixture of mussels and clams – from the fishmonger and lug it home. That evening it became the below:

Ginger and Chorizo-Infused Mussels and Clams

1 chorizo, sliced into thin bite-size sticks
1 onion, sliced thin
6 garlic cloves, thinly sliced
2-3 inch piece ginger, minced
1 small red chili, minced
2 ½ cups white wine, such as chenin blanc
juice of two small limes
1 Tbs butter

1/3 cup (or more) chopped cilantro
1/3 cup chopped parsley

1 5lb “Splat” bag of mussels and clams, well-rinsed, any open shells discarded.

In large deep sauce pan, brown chorizo. Remove and set aside. Add onion to pan and sauté, scraping up any brown bits left from the chorizo. Add garlic, ginger, chili, wine and lime juice. Bring to a boil, with cover on. Add back chorizo. Stir in cilantro and parsley. Add mussels and clams. Boil until all shells are open, 15 or so minutes. (Check the bottom, too.) Serve piping hot with plenty of broth, and maybe some toasted bread to sop it all up.

picture by Zheng Dong

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