2 weeks ago
GIVEAWAY 🚨 I’ve teamed up with my faves at Harveys Bristol Cream to share my recipe for holiday-perfect stuffed clams AND give away 3 signed copies of my cookbook! All you gotta do is enter via the link in my BIO or the url below! You’ll receive Harveys Holiday Guide to Entertaining and a chance to win my book! Must be 21 to enter. #harveysbristolcream #ad21 Enter here: https://bit.ly/3UHGo3T ⠀⠀⠀⠀⠀⠀⠀⠀ Stuffed Clams with Chorizo & Cream Sherry ⠀⠀⠀⠀⠀⠀⠀⠀ 24 littleneck clams, scrubbed 1 cup clam juice 2 Tbsp. olive oil ¼ cup unsalted butter ½ cup finely chopped red onion ½ cup finely chopped celery 2 garlic cloves, minced 2 oz. Mexican-style (fresh) chorizo 6 Tbsp. Harveys Bristol Cream Sherry ½ cup packed baby spinach, chopped 2 Tbsp. heavy cream ½ cup panko ¼ cup packed parsley, finely chopped Kosher salt and freshly ground black pepper ⠀⠀⠀⠀⠀⠀⠀⠀ 1. Combine the clams and clam juice in a pot. Bring to a boil, cover, and cook until the clams open, 5 to 7 minutes. Using tongs, transfer the clams to a plate; discard any clams that did not open. Avoiding any sand or grit, scoop out and reserve ¼ cup of the cooking liquid. ⠀⠀⠀⠀⠀⠀⠀⠀ 2. Remove the clams from the shells and transfer to a cutting board, then finely chop. Separate the shells and arrange the bottoms on a large rimmed baking sheet; discard the top shells. ⠀⠀⠀⠀⠀⠀⠀⠀ 3. Preheat oven to 350°F. In a large skillet, melt the butter in the olive oil over medium heat. Add onion, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Add the chorizo and cook, breaking up the meat, until the fat is rendered, 3 to 5 minutes. Add the cream sherry and simmer until reduced by half, about 2 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀ 4. Stir the chopped clams, spinach, heavy cream, and the reserved cooking liquid into the chorizo mixture; cook until hot and the spinach is wilted. Remove from heat and stir in the panko and parsley until well mixed. Season the stuffing with salt and pepper; let cool. ⠀⠀⠀⠀⠀⠀⠀⠀ 5. Divide the stuffing evenly in the shells on the baking sheet and cover with foil. Bake until hot, about 20 minutes. Remove foil and bake for about 5 minutes more, until tops are lightly browned. Serve hot or warm.
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