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| Clambake With Chorizo |
ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4
4 tablespoons unsalted butter, at room temperature
1 to 2 tablespoons adobo sauce (from a can of chipotles in adobo) Kosher salt
1 pound baby red-skinned potatoes
8 cloves garlic, smashed
4 ears of corn, husked and quartered
2 pounds littleneck clams (about 20), scrubbed
3 links fully cooked (not dried) chorizo (about 10 ounces),
cut into thick slices
2 poblano chile peppers, seeded and sliced juice of 1 lime
1 cup fresh cilantro
1. Mix the butter, adobo sauce and a pinch of salt in a small bowl until combined; set aside.
2. Fill a large pot or Dutch oven with 3 quarts water; season generously with salt and add the potatoes and garlic. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10 minutes. Add the corn and cook 2 minutes. Add the clams, chorizo and poblanos; cover and cook until the clams open, 3 to 5 minutes (discard any clams that do not open).
3. Remove the clams, potatoes, corn, chorizo and poblanos to a large bowl using a slotted spoon; cover to keep warm. Ladle 2 cups of the cooking liquid into a small saucepan; add the chipotle butter and lime juice. Whisk over medium-high heat until the butter melts and the broth is hot. Uncover the clam mixture and pour the hot broth on top. Top with the cilantro.
Per serving: Calories 660; Fat 41 g (Saturated 18 g); Cholesterol 105 mg; Sodium 1,370 mg; Carbohydrate 47 g; Fiber 5 g; Protein 31 g
4 tablespoons unsalted butter, at room temperature
1 to 2 tablespoons adobo sauce (from a can of chipotles in adobo) Kosher salt
1 pound baby red-skinned potatoes
8 cloves garlic, smashed
4 ears of corn, husked and quartered
2 pounds littleneck clams (about 20), scrubbed
3 links fully cooked (not dried) chorizo (about 10 ounces),
cut into thick slices
2 poblano chile peppers, seeded and sliced juice of 1 lime
1 cup fresh cilantro
1. Mix the butter, adobo sauce and a pinch of salt in a small bowl until combined; set aside.
2. Fill a large pot or Dutch oven with 3 quarts water; season generously with salt and add the potatoes and garlic. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10 minutes. Add the corn and cook 2 minutes. Add the clams, chorizo and poblanos; cover and cook until the clams open, 3 to 5 minutes (discard any clams that do not open).
3. Remove the clams, potatoes, corn, chorizo and poblanos to a large bowl using a slotted spoon; cover to keep warm. Ladle 2 cups of the cooking liquid into a small saucepan; add the chipotle butter and lime juice. Whisk over medium-high heat until the butter melts and the broth is hot. Uncover the clam mixture and pour the hot broth on top. Top with the cilantro.
Per serving: Calories 660; Fat 41 g (Saturated 18 g); Cholesterol 105 mg; Sodium 1,370 mg; Carbohydrate 47 g; Fiber 5 g; Protein 31 g
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