Drunken Clams

Drunken Clams
3 from 1 ratings
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.  
  • 1 pound fresh littleneck clams
  • 2 ounce 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 ounce cooked chorizo
  • 1 1/4 ounce shallots, peeled
  • 1 1/4 teaspoon green peppercorns
  • 1/3 teaspoon dried tarragon
  • 1/8 teaspoon ground black pepper
  • 5 teaspoon cut chives
  • 5 teaspoon chopped fresh parsley
  • 1/3 teaspoon kosher salt
  • 5 teaspoon fresh-squeezed lemon juice
  • 1 pound butter, softened
  • 1/3 teaspoon fresh thyme
  1. 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.
  2. 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).