Spanish Clams

Tools

Story Published: Mar 31, 2008 at 12:11 PM PST

Story Updated: Mar 31, 2008 at 12:11 PM PST

By Todd Johnson

Ingredients

1/2 oz. olive oil

8 oz. Manila clams

1/2 oz. Spanish chorizo sausage

1/2 tsp. garlic

1/8 tsp. red chili flakes

6 oz. clam stock

2 oz. butter

1 Tbl. lemon juice

1 Tbl. parsley

Directions

Heat olive oil in a saute pan until it begins to shimmer. Add clams. Be careful because the pan may start to flame. Cook until the clams start to open.

Add Spanish chorizo sausage. Chef Cain recommends buying it from the Spanish Table on Western Avenue in Seattle. Then add garlic and red chili flakes.

Add clam stock or broth, butter, lemon juice and parsley. Cover the pan and cook for at least 2 more minutes, until all of the clams have opened. Serve with a thick bread to soak up all of the sauce. Serves 2.

Recipe from Steve Cain, Waterfront Seafood Grill

Weather & Traffic

Icon
Current Temp 43.0 °F
Light Rain
More Weather

Weather & Traffic

More Weather

On Demand

Stay Connected

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.

Viewer Poll

Vote for the best high school play of the week -- Watch the plays!

  • Issaquah's Peterson Pulls Away
  • Runaway Ref
  • O'Dea's Forch The Porsche