Thai Curried Clams and Chorizo

by Ming Tsai
Monday, Nov 21, 2016




Serves 4

Ingredients

  • 1 1/2 cups 1/4-inch-dice chorizo or 1/4 pound ground sausage
  • 2 large leeks, white part julienned
  • 2 pounds cockles or small littleneck clams, purged overnight in water/cornmeal/pinch of salt solution
  • 3 tablespoons red Thai curry paste
  • 1 cup white wine
  • 1/2 cup buttermilk
  • Juice of 2 limes
  • 2 cups cooked orzo
  • Kosher salt and freshly ground black pepper to taste
  • Canola oil

 

Directions

In a stock pot coated lightly with oil over medium-high heat, add chorizo, leeks, cockles (discard any open cockles), and curry paste, and sauté about 2 minutes, then season. Deglaze with wine and cover; cook for 6-8 minutes. Add buttermilk, lime juice, and orzo, stir to combine and check for seasoning. 

Serve, discarding any unopened cockles.

Drink Recommendation

Chateau Villa Bel-Air Blanc, Bordeaux, France


Taste: Rich and complex with white fruit and caramel flavors.
Aroma: Honey mixed with smoky notes
60% Sauvignon Blanc, 40% Semillon

About the Author

Chef Ming Tsai is a local restaurateur and host of Simply Ming.

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