20 Top Neck Clams (5lbs)
2 tablespoons olive oil
2 pints blistered cherry tomatoes (4 cups)
2 cups spicy chorizo (1lb), casings removed and cut into small pieces
1 cup finely diced white onion (half a medium onion or 4½ oz)
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp black Pepper
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 tablespoon chopped chives
1/3 cup white wine
4 tablespoons butter cut into small pieces
Preheat oven to 400 degrees F.
Scrub the clams under cold running water with a brush and discard any that are open.
Heat 1 tablespoon olive oil in a skillet over a medium high heat. Add the cherry tomatoes and cook without stirring for 2 minutes. Toss the tomatoes to evenly blister their skin. Cook for 1-2 minutes more. Set tomatoes aside and wipe out the pan.
Cook the chorizo in the skillet over medium high heat, breaking it up with a wooden spoon until evenly browned, around 8 minutes. Remove with a slotted spoon and set aside.
In separate skillet over a medium low heat add remaining 1 tablespoon olive oil and cook onions until soft and translucent, around 8 minutes. Add garlic and cook for a further 2 minutes.
Add blistered tomatoes and chorizo to the pan, gently toss to mix and season with salt and pepper. Add the wine and 2 tablespoons of butter.
Put in Staub Universal pan or Braiser and arrange clams on top.
Roast in the oven with the lid on until the clams open, around 10-15 minutes. Discard any clams that haven’t opened.
Before serving, dot with remaining butter and garnish with fresh herbs.
Round Covered Baking Dish
Features & Benefits
• Made in France
• Heavy weight; tight-fitting lid retains moisture
• Oven Safe up to 500°F
• Brass knob
• Smooth enamel bottom works on all stovetops
• Each piece is one of a kind
• Rough texture results in exceptional browning
• Requires no seasoning
• Dishwasher safe