RM Seafood’s executive chef, Rick Moonen, encourages readers to start eating smarter with these recipes from his book, Fish Without a Doubt (Houghton Mifflin Harcourt, 2008).
Cook: 16 minutes
2 tablespoons olive oil
1 (3-ounce) Spanish chorizo, casing removed and chopped
4 garlic cloves, coarsely chopped
2 thyme sprigs
12 littleneck clams, scrubbed
1/3 cup amontillado or dry sherry
1. Heat oil a large skillet over medium-high heat. Add chorizo, and sauté, stirring often, 3 to 5 minutes or until the chorizo starts to brown. Add garlic and thyme; sauté 1 minute or until garlic is fragrant.
2. Add clams and sherry. Cover and cook, shaking pan often, 5 to 10 minutes or until the clams open. Check periodically, and remove clams as they open. (Discard any that do not.) Serve in a wide, shallow bowl with the pan juices poured over clams. Makes 4 appetizer servings.
Recipes reprinted with permission from Fish Without a Doubt: The Cook’s Essential Companion (Houghton Mifflin Harcout, 2008); amazon.com.