Stuffed Clams with Chorizo & Cream Sherry
These next-level littleneck clams are stuffed with a mixture of panko, red onion, celery, spinach, and Mexican-style chorizo before being baked until steaming and lightly browned. To make them even more special and luscious, the filling is laced with cream sherry and just a touch of heavy cream. They make an excellent appetizer but can easily be a main course served alongside a big green salad. Save time by stuffing the clams in advance and then refrigerating them overnight. Bring the stuffed clams to room temperature before baking.
Ingredients
- 24 littleneck clams, scrubbed
- 1 cup clam juice
- 2 tablespoons olive oil
- ¼ cup unsalted butter
- ½ cup finely chopped red onion
- ½ cup finely chopped celery
- 2 garlic cloves, minced
- 2 oz. Mexican-style chorizo , (fresh)
- 6 tablespoons Harveys Bristol Cream Sherry
- ½ cup packed baby spinach, chopped
- 2 tablespoons heavy cream
- ½ cup panko
- ¼ cup packed parsley, finely chopped
- Kosher salt and freshly ground black pepper
Instructions
- Combine the clams and clam juice in a pot. Bring to a boil, cover, and cook until the clams open, 5 to 7 minutes. Using tongs, transfer the clams to a plate; discard any clams that did not open. Avoiding any sand or grit, scoop out and reserve ¼ cup of the cooking liquid.
- Remove the clams from the shells and transfer to a cutting board, then finely chop. Separate the shells and arrange the bottoms on a large rimmed baking sheet; discard the top shells.
- Preheat oven to 350°F. In a large skillet, melt the butter in the olive oil over medium heat. Add onion, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Add the chorizo and cook, breaking up the meat, until the fat is rendered, 3 to 5 minutes. Add the cream sherry and simmer until reduced by half, about 2 minutes.
- Stir the chopped clams, spinach, heavy cream, and the reserved cooking liquid into the chorizo mixture; cook until hot and the spinach is wilted. Remove from heat and stir in the panko and parsley until well mixed. Season the stuffing with salt and pepper; let cool.
- Divide the stuffing evenly in the shells on the baking sheet and cover with foil. Bake until hot, about 20 minutes. Remove foil and bake for about 5 minutes more, until tops are lightly browned. Serve hot or warm.
Did you make this recipe?Tag @justinchapple and hashtag it #justinchapple on Instagram.