Even though clams are available throughout the year, most of my clam eating happens during the summer months. Clam bakes are a consummate summertime affair, after all, and chowder is a staple of the season for me.

Since most of us are staying close to home right now, I figured a big pile of clams is a perfect way to do a bit of armchair travel. The inspiration for these brothy bivalves comes by way of Spain, thanks to the smoky chorizo that’s essential to the dish. When simmered with onions, garlic, tomatoes, and wine, the chorizo infuses the broth with incredible flavor. Then it’s just a matter of adding a heap of clams, simmering until they open, and serving them in shallow bowls with plenty of broth.

It would be a crime to serve this meal without something to sop up all those gorgeous juices. Good, crusty bread like sourdough levain is the ticket. Cut it…

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