Clams and Chorizo with Cider

clams and chorizoJust off the shores of Lake Michigan in Milwaukee’s Bay View neighborhood, seasonal restaurant Goodkind blurs the lines between kitchen and bar, frequently incorporating ingredients from one into the dish or drink of the other. A perfect example is Chef Paul Zerkel’s Clams and Chorizo, which gets steamed with a tart, sparkling cider.

2 Tbsp. unsalted butter
1 leek, diced and well-rinsed
2 oz. Spanish chorizo, thinly sliced
1 bunch Italian parsley, minced
3 pounds Manila clams, rinsed, scrubbed, and soaked in salt water for 1 hour
1 cup semi-dry sparkling cider (Goodkind uses Appley Doux from ÆppelTreow Winery & Distillery)
½ cup fresh sweet peas (frozen is optional)
Salt and freshly ground black pepper

Set a large pot over medium heat and add the butter. Add the leeks, chorizo and half of the parsley. Sauté until the leeks are soft and the chorizo is a little crispy, about 4 to 5 minutes.

Increase the heat to medium-high. Add the clams and stir gently, until they are well coated. Add the cider and season with salt and pepper, then reduce the heat to medium-low. Cover the pot and let simmer until the clams open, about 5 minutes. Add the peas during the last minute.

Pour the clams and broth into a shallow serving bowl. Garnish with the remaining parsley and serve with slices of toasted baguette.

From Tasting Cider by Erin James. Copyright 2017, Sip Publishing. Reprinted with permission from Storey Publishing.


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