Steamer clams simmered in beer are always a favorite around here and we thought “hey, what about adding Oregon hard cider instead?” And guess what? It tastes fantastic! Especially when tossed with our Market Chorizo and served with plenty of crisp crostini to soak up all of the buttery broth. Wow, we think you’re going to be as blown away as we are by this one!
Serves: 4
Difficulty: easy
Prep time: 10 minutes
Cook time: 20 minutes
Diet: GF
Ingredients
1 T Durant Extra Virgin Olive Oil
4 oz Market Chorizo
2 oz yellow onion, sliced
6 oz Son of Man Basque style hard cider, or other
1 lb Manila clams, scrubbed and rinsed clean
2 oz celery root, diced fine
2 T Italian parsley, chopped
2 T Umpqua butter
¼ t crushed red chile flakes
12 slices baguette, toasted
Steps
Heat oil in a saute pan and cook chorizo and onions, stirring often, until chorizo is cooked through and onions are softened, 6-8 min. Add Cider, bring to a boil, then add clams and celery root, reduce heat to a simmer and cover. Cook for about 5 min., then check to see if clams have opened. Add butter and simmer for a few min. Garnish with chopped parsley and a sprinkle of to crushed red chile to taste. Serve with crostini.
