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Recipe Detail Page
Clams Casino with Chorizo
Holiday 2014
Here’s an update on a favourite old-school clam dish. Switching up bacon for dried chorizo sausage gives it a little European flair and adds a more complex flavour.
Serves 4
25 littleneck clams, rinsed, about 2 lbs (1 kg)
2 tbsp (30 mL) olive oil
⅓ cup (80 mL) dried chorizo sausage, cut into ¼ inch (5 mm) dice
½ cup (125 mL) leeks (white part only), finely chopped
½ cup (125 mL) Panko bread crumbs
½ tsp (2 mL) lemon zest, finely grated with a rasp
1 tbsp (15 mL) fresh parsley, coarsely chopped
Lemon wedges for garnish
1 Heat broiler to high.
2 Place clams on a sturdy baking sheet in the middle of oven. Broil until clams have opened fully, about 8 minutes, shaking pan halfway through to move any shells that may be slow to open. Once opened, remove from oven and let cool. Discard any unopened clams and pour the clam juice from baking sheet into a small jug or cup.
3 In a small skillet, heat oil over medium, add chorizo and cook until lightly browned and crisped, about 7 minutes. With a slotted spoon remove from pan and place in a medium bowl.
4 To the same skillet, add leeks and cook over medium heat until leeks are translucent, about 5 minutes. Place entire mixture, oil included, in bowl with sausage.
5 Add bread crumbs, lemon zest and parsley and stir to combine, set aside.
6 Take cooked clams and carefully twist off top half of shell; they will be a little brittle. If a shell should break, replace it with a half shell from another clam. With your finger, gently remove the clams from the bottom shell. Do not worry if the clam tears, it will not be seen; place the loosened clam back in the half shell. Line the clams up on baking sheet and with a spoon fill the clam with reserved clam juice; do not worry if some spills on the sheet.
7 Spoon the breadcrumb mixture equally over the clams, pressing gently and making sure to get some chorizo on each.
8 Place clams under broiler until lightly golden, about 2 minutes.
9 Divide clams between 4 plates and garnish with a lemon wedge.
Serves 4
