WHY THIS RECIPE WORKS? Clams are a popular ingredient in Mexico’s vast coastal regions. Often, they are prepared simply by steaming in a flavorful broth. For our version, we chose littleneck clams for their wide availability and ease of preparation. To make this dish satisfying enough for a meal, we sautéed chorizo sausage with some onion and garlic before adding our steaming liquid and a hearty 4 pounds of clams. We used a large can of diced tomatoes with their juice as the base for our broth, as well as another ingredient we found in many Mexican clam recipes: beer. Beer added rounder, richer flavor than water would have; plus, it helped cut the acidity of the tomatoes. Two sliced serrano chiles added the perfect amount of heat to our broth. After just a few minutes, the clams had released lots of briny flavor, further enriching the broth. As a final touch, we stirred some fresh cilantro into the broth before pouring it over the clams for serving. To make this dish spicier, you can use spicy chorizo in place of the regular chorizo. You can serve this dish over rice or with tortillas, but we prefer soft rolls, such as Mexican bolillos (similar to soft French bread), to sop up all the flavorful broth.
SERVES: 4
INGREDIENTS:
- 1 tablespoon vegetable oil
- 8 ounces Mexican-style chorizo sausage, casings removed
- 1 onion, chopped fine
- 2 serrano chiles, stemmed and sliced thin
- 3 garlic cloves, minced
- 1 (28-ounce) can diced tomatoes
- 1 cup beer
- 4 pounds littleneck clams, scrubbed
- 2 tablespoons minced fresh cilantro
- Lime wedges
INSTRUCTIONS:
- Heat oil in Dutch oven over medium heat until shimmering. Add chorizo and cook, breaking into ½-inch pieces with a wooden spoon, until beginning to brown, about 5 minutes. Transfer chorizo to a paper towel–lined plate, leaving the fat in the pot.
- Add onion to the fat left in the pot and cook over medium-high heat until softened, 5 to 7 minutes. Stir in serranos and garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice and beer. Reduce heat to medium and simmer until slightly thickened, 8 to 10 minutes.
- Increase heat to high and stir in clams and reserved chorizo. Cover and cook, stirring once, until clams have opened, 4 to 8 minutes.
- Using a slotted spoon, transfer clams to a serving bowl or individual bowls; discard any clams that haven’t opened. Stir cilantro into the broth, then pour the broth over the clams. Serve with lime wedges.
