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Summer Stew with Maine Mahogany Clams

Summer Stew with Maine Mahogany Clams


  • 2 lbs Maine mahogany clams
  • 12 Fingerling potatoes
  • 3 tbsp Extra virgin olive oil
  • 4 oz Spanish chorizo, cut 1/4-inch pieces
  • 1 Onion, chopped
  • 4 cloves Garlic, chopped
  • Kernels from 2 ears corn
  • 8 oz Lager-style beer
  • 2 1/2 tbsp Fresh cilantro or flat-leaf parsley, minced


  1. Rinse the clams under cold water, scrubbing gently to remove all grit. Set aside.
  2. Place the fingerling potatoes in a pot, cover with water and bring to a boil over medium-high heat. Reduce heat and simmer 12-15 minutes, until tender. Drain, let cool slightly and cut in half lengthwise.
  3. Meanwhile, heat the olive oil in a skillet over medium heat. Add the chorizo and cook until slightly crisp, about 5 minutes. Add the onion and garlic and cook until about 7 minutes, onion should be translucent. Add the corn and cook until crisp-tender, about 3 minutes.
  4. Add the potatoes and beer and mix well.
  5. Arrange the clams evenly on top of the chorizo mixture, cover the skillet, increase the heat so the beer comes to a gentle boil, and cook the clams until they open, 5-6 minutes. Discard any clams that do not open.
  6. Sprinkle with the cilantro or parsley and serve immediately.


Recipe adapted from Blog.Workman.com


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