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
- Rinse the clams under cold water, scrubbing gently to remove all grit. Set aside.
- 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.
- 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.
- Add the potatoes and beer and mix well.
- 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.
- Sprinkle with the cilantro or parsley and serve immediately.
Recipe adapted from Blog.Workman.com