Briny clams love the flavors of spicy chorizo sausage and summer artichokes in this quick, zippy dish! Try it once and you’ll be hooked!
Ingredients:
- 5 fresh whole artichokes, cleaned
- 2 lemons
- 2 teaspoons (10 ml) salt
- 1 medium Spanish onion
- 3.5 ounces (100 g) cured chorizo sausage
- 10 baby tomatoes
- 1 tablespoon (15 ml) minced garlic
- 24 whole and alive baby neck clams
- ½ cup (125 ml) clear clam juice
- ½ cup (125 ml) white wine
- ¼ cup (60 ml) pitted sundried black olives
- Salt and freshly ground pepper
- 2 tablespoons (30 ml) freshly minced parsley
Method:
- Artichokes brown quickly so have a bowl filled with cold water and juice of 2 lemons ready for them to soak after they have been cut.
- Remove the outer leaves of the artichoke until your reach the tender yellow bud in the center. Cut in half and scoop out the hay with a spoon or melon baller. Place immediately in the bowl of lemon water.
- Continue with remaining artichokes.
- Place a large pot water over high heat. Bring to a boil and add the salt and the artichokes to cook for about 3 minutes or until al dente (to the tooth). Remove and place in ice bath to stop the cooking process.
- Slice the onion into 1/8-inch (0.31cm) thickness. Cut the chorizo into 1/8-inch (0.31cm) thickness.
- Cut the tomatoes in half.
- Place a large skillet medium high heat. Add the onions and garlic and cook until translucent and aromatic. Add the clams and chorizo and stir. Deglaze with the clam juice and white wine. Add the artichokes. Cover the pan and cook just until clams open – about 5 minutes. Discard any un-opened shells. Remove from the heat and top the dish with olives and tomatoes. Sprinkle with salt, pepper, and parsley and serve with crusty warm bread.