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Author Notes: This is a mainstay for Sunday dinners in our house. We both love seafood with spice and of course garlic. Alas, lemon + garlic = an unsightly blue garlic chip. So I search the Hollywood Farmers' Market for inspiration and found it at an herb stand, lemon verbena and lemon grass. You can make this as spicy as you wish. If you only like a bit of heat leave out the Thai Chiles and only use the chorizo.
You can serve over pasta in which case I'd swirl two tablespoons of butter into the final product. We tend to grill bread and dunk until all the wonderful juice is gone. - Judy at Two Broads Abroad
Makes a large pot
- 3 pounds Clams of your choice rinsed of sand
- 2 sprigs Large sprigs of lemon verbena
- 2 Stalks lemon grass sliced into half inch pieces
- 8 Cloves garlic peeled and sliced
- 2 Inch piece of chorizo diced
- 1 Onion sliced
- 1-3 Thai Chiles sliced in half.
- 1/2 Bottle of white wine, I use Sauvignon Blanc
- 1 Shallot sliced
- Place all ingredients in large pot except for the clams cover and bring to a boil. I like to do this to infuse a bit more flavor into the broth because the cooking time is so short.
- Add well washed clams and cook covered over medium to medium high heat for 5-10 minutes until clams open.
- Pour over pasta or eat with grilled bread.
- This recipe was entered in the contest for Your Best Shellfish
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