East Coast Clams
This is a perfect way for entertaining a group or enjoy over a camp fire using your favorite cast iron pan.
2 tbsp (30 ml) : Olive Oil
4 : Garlic Cloves chopped
2 lb (1 kg) : Manila Clams any small clams will do
6 oz (170 gm) : Dried Chorizo Sausage
12 : Mini Peppers halved and seeded
4 oz (125 gm) : Green Olives pitted
1/2 cup (125 ml) : White Wine
3 oz (85 gm) : Baby Arugula
3 tbsp (45 ml) : Butter unsalted
2 tbsp (30 ml) : Flat Leaf Parsley chopped
To begin you must soak the clams in salt water for approximately 30 min then rinse under cold water.
Heat a large skillet over medium heat. Add the olive oil and cook garlic until fragrant, about 1 minute. Add the Chorizo and continue to cook for another minute. Then add the clams, peppers and olives. Add the wine and continue to cook over medium heat until the clams have opened.
Lower the heat and add the butter, arugula and parsley. Mix well and season with salt if necessary.