June 27, 2012
Clams with Chorizo over Linguini
from Chef Gregg Nelson
This is a Mediterranean/Spanish concept that I do at home often that can easily be adapted for the line cook in any foodservice operation. It is a play on a concept I learned in Spain years ago. Mise en Place set up on the line and everything cooked a la minute.
Start by melting butter in a large skillet or sauté pan. Add onions and sauté 1 minute. Then add garlic and dry sherry and reduce for a minute. Add clams, and cooked, diced chorizo. Cover for a minute or two, then uncover and swirl around the pan to incorporate. Add MINOR’S® Clam Base and cover until the clams have all opened, discarding any clams that did not open. Finish by adding parsley and MINOR’S Ancho Flavor Concentrate (to boost the broth and give it a little smokiness), and swirl around until well incorporated. Season if desired and serve. This works well as an appetizer with lots of crusty French bread or as an entrée served over pasta. Enjoy.