feed me fish
Anthony Bourdain’s Clams with Chorizo
‘The bad boy of food’, Anthony Bourdain, would have turned 63 today. A somewhat sad ‘hooray’, one year after his death. But to cheer things up a little, we’re happy to honor him with a few of his favorite recipes. These clams with chorizo, leek, tomato and white wine, for example. R.I.P. Anthony.
door Steffi Posthumus
“For this dish, you need those fresh, soft, bright-red chorizo sausages. You know, the kind that releases vivid red fat while baking,” wrote Bourdain.
Preparation
- Heat 1 tablespoon of oil in a large sauté pan over medium-high heat, add the chorizo and fry for 5 to 7 minutes until the slices are nicely crisp and golden brown; stir occasionally.
- Add the remaining tablespoon of oil, the leek and garlic and fry briefly.
- Add a pinch of pepper and salt and fry for about 5 minutes, or until the vegetables are soft.
- Stir in the wine, turn the heat up high and reduce by half. Add the tomatoes and bring the mixture back to a boil.
- Now work in batches: place the clams in a single layer in the pan each time and steam them with the lid on until they open. Discard any clams that remain closed.
- Meanwhile, toast the bread and rub it with the cut side of the halved garlic cloves.
- Serve the warm clam mixture in a shallow dish and serve the garlic toast separately.
Title: It Doesn’t Get Any Better Than This
Author: Anthony Bourdain
Price: €29.99
Publisher: Carrera
Image: Bobby Fisher
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