Totten Inlet Manila Clams in Purgatory

(Serves 2)

Chef Kevin Davis

Ingredients:

1 ½ -2 pound Manila Clams (very fresh only) cleaned, washed and de-bearded

4 Cloves garlic, thinly sliced

4 Ounces Spanish Chorizo, thinly sliced

1 Bunch fresh Basil, whole leaves

1 Medium Serrano Chili, thinly sliced

2 Ounces Canola/Olive Oil blend

Zest of one orange

2 Ounces unsalted butter

2 very ripe Roma Tomatoes, cored and chopped

4 ounces white wine

2 dashes of Tabasco

Salt and freshly ground Black Pepper

Method:

Preheat olive oil in a 12” heavy gauge sauté pan over high heat.

In an identical pan place clams, tomatoes, white wine butter, salt and pepper.

When oil is very hot sauté garlic until edges start to brown lightly.

Add basil and fry until crisp.

Note: be careful when adding basil to hot oil because it will likely spatter.

Add Serrano Chilies, Chorizo and Orange zest.

Remove from heat and add the ingredients of the clams pan and invert pan to use as a lid.

Return to high heat.

Steam on high for 6 minutes and remove lid to check.

When 75 percent of the clams are open remove the open ones to the second pan while the rest continue to cook until they open. When all of the clams are open and have been removed, adjust seasoning of broth and return clams to the simmering broth toss and serve immediately.

Chef’s tip: Ask to see the shellfish tag which indicates when the clams were harvested. Sometimes live clams will gape but will closed when tapped gently. Avoid any open clams. Clams should smell clean and like the sea but never fishy.

Wine Varietal: Riesling