Manila Clams with Spanish Chorizo, Ginger Butter, and Braising Greens
Ingredients
3lbs.Manila clams or similar, rinsed
¼cupextra virgin olive oil
1lbs.braising greens, (such as chard, kale, escarole, radicchio, or similar)
1lb.Spanish chorizo, the dry type, cut into ¼” pieces
1cupwhite wine
1cupfresh water
Compound ginger butter, see below
Green onions, sliced thin (garnish)
Compound Ginger Butter
½stick butter, softened to room temperature
½clovegarlic, sliced thin and sauteed in extra virgin olive oil
2tbspfresh ginger, grated
Zest of 1 lemon
Instructions
Just before preparing this dish, rinse clams in a colander and drain over the sink. Pick out any clams with cracked shells or clams that do not completely close when rinsed.
Heat oil in a non-reactive pot, large enough to contain all ingredients. Place the greens, clams, and chorizo in the pot and sauté just until the greens wilt.
Add wine, water and butter compound bring to a heavy simmer then reduce heat to medium-low and cover with lid. It is done once all (or most) of the clams are open, 5-7 minutes. It should have a good amount of broth, if it seems dry, add more water. You should not have to add salt due to the clams and the chorizo.
Ladle clams and broth and greens into serving bowls, top with thinly sliced green onions, and serve with warm crusty bread for dipping.
Compound Ginger Butter
Combine all ingredients, mix thoroughly and then chill. This should be done ahead of time. Can last up to a week in the refrigerator.