This dish works better with larger clams. It is important to note, however, that sometimes these clams are a little tougher and take a little longer to open than smaller clams. The shellfish will give off lots of moisture, which tends to be salty. You will not have to add any additional salt to the recipe.
2 lb (about 1 kg) Manila clams
¼ cup (60 mL) dry white wine
1 Tbsp (15 mL) minced garlic
Vinaigrette
¼ cup (60 mL) chorizo sausage, finely chopped
4 Tbsp (60 mL) extra-virgin olive oil
1 Tbsp (15 mL) minced fresh flat-leaf parsley
2 Tbsp (30 mL) sherry vinegar
salt and pepper, to taste
In a large, heavy-bottomed skillet, add the clams, wine, and garlic. Bring to a boil over high heat and cover with a lid, cook for 2–3 minutes, or until the majority of the clams begin to open. Large clams might take a little longer to open. You can remove the opened clams and transfer to a bowl. When all (or most) of the clams are opened, strain the liquid (reserve) and discard any unopened clams (these are probably dead). Allow to cool to room temperature. Cover and chill in the refrigerator until needed.
In a skillet, add the chorizo and olive oil. Heat over medium-high until the chorizo begins to cook and release oil. Transfer to a small bowl and allow to cool. Add the parsley, sherry vinegar, and season with salt and pepper.
Transfer clams to serving plates, removing the top half of the shells. Spoon the vinaigrette over the chilled clams and serve.
SERVES 4