3
1 rating

Drunken Clams

Drunken Clams

The animals of National Aquarium's Blacktip Reef exhibit love clams and chef Mark Miranda really does, too. He incorporated chorizo into the recipe as he is third-generation Portuguese and loves the flavor profile with the clams.

 

Ready in
20 m
4
Servings
1115
Calories Per Serving

Ingredients

For the Drunken Clams

  • 1 Pound fresh littleneck clams
  • 2 Ounces white wine
  • 1 Teaspoon salt and coarse pepper
  • 1/4 Ounce sliced red onions
  • 1 Teaspoon chopped garlic
  • 1 Ounce blended oil
  • 1 Ounce herb butter
  • 2 Ounces cooked chorizo

For the Herb Butter

  • 1 1/4 Ounce shallots, peeled
  • 1 1/4 Teaspoon green peppercorns
  • 1/3 Teaspoon dried tarragon
  • 1/8 Teaspoon ground black pepper
  • 5 Teaspoons cut chives
  • 5 Teaspoons chopped fresh parsley
  • 1/3 Teaspoon kosher salt
  • 5 Teaspoons fresh-squeezed lemon juice
  • 1 Pound butter, softened
  • 1/3 Teaspoon fresh thyme

Directions

For the Drunken Clams

Heat oil in pan until smoking, add clams and red onions. Sauté 1 minute and add salt and pepper. Add garlic, sauté 30 seconds, then deglaze. Add chorizo and cover to steam. When clams are open, pour into bowl and serve.

 

For the Herb Butter

Place shallots, thyme, tarragon, chives, and parsley in a food processor and pulse until chopped very fine. Place softened butter into mixer and add the chopped shallot mixture, salt, pepper, peppercorns, and lemon juice and mix thoroughly.  Be sure to scrape down the sides of bowl to incorporate all ingredients. Set aside 1 ounce of the mixture to use for the dish (the rest can be stored in the freezer for up to a month).

Nutritional Facts
Servings4
Calories Per Serving1115
Total Fat111g100%
Sugar1gN/A
Saturated65g100%
Cholesterol306mg100%
Protein22g43%
Carbs8g3%
Vitamin A936µg100%
Vitamin B1213µg100%
Vitamin B60.2mg7.5%
Vitamin C6mg11%
Vitamin D2µg1%
Vitamin E5mg24%
Vitamin K45µg56%
Calcium93mg9%
Fiber0.9g3.5%
Folate (food)18µgN/A
Folate equivalent (total)18µg5%
Iron3mg14%
Magnesium35mg9%
Monounsaturated33gN/A
Niacin (B3)1mg6%
Phosphorus289mg41%
Polyunsaturated6gN/A
Potassium226mg6%
Riboflavin (B2)0.1mg8.4%
Sodium873mg36%
Thiamin (B1)0.1mg8.4%
Trans4gN/A
Zinc1mg9%