Last Thursday I took a wonderful class at Brooklyn Kitchen. We learned about choosing and preparing shellfish — specifically Oysters, Clams and Lobster. It was taught by Rienne Martinez, a Northwest native whose expertise and passion for shellfish got us all excited about trying something new. We learned how to shuck an oyster and how to prepare clams in a way that is rich and soulful. I think we all felt a bit spoiled by the lobster — which she prepared with a simple, but decadent butter sauce. I’ve included the classes favorite recipe below:
Little Neck Clams iwth Chorizo and Cilantro
2lbs rinsed little neck clams
1 medium sized yellow onion, julienned
3 cloves of peeled garlic
3 links good quality chorizo sausage
1/2 can lager or light beer
1tsp pimenton or smoked paprika
zest of 1 orange peeled off in large strips
1/4 stick unsalted butter
1/2 bunch fresh cilantro, roughly chopped
salt and pepper to taste
In a large stock pot or stove top casserole melt butter and add in onion and garlic and salt and pepper to taste. Saute on low until transparent. Turn up the heat and remove sausage from casing. Cook with the onions and garlic, breaking it up with a spoon as it cooks. When the pot is nice and hot, put in the clams and orange peel strips. Pour in the beer and pimento and steam with the lid on until the clams open. Check salt and pepper and add fresh cilantro just before serving. Excellent with a crusty bread for dipping.