Bite with Belkys: Clams with Chorizo & Marinara from Clarke's

Producer: Mailyn Mundy
The Chef: Bob Mignola
The Restaurant: Clarke's
The Dish: Clams with chorizo and marinara

Ingredients:

16 littleneck clams
1/4 cup of white onion, chopped
1 Tbs of garlic, minced
3 oz. (1/4 cup) of chorizo, sliced thin
2 Tbs of extra virgin olive oil
2 Tbs of fresh parsley, chopped
1/4 tsp of salt
1/3 cup of dry white wine
1 1/2 cup of marinara sauce

Ingredients for garlic bread:

2 slices of Italian Bread
1 Tbs. of extra virgin olive oil
1 tsp of garlic, minced
1 pinch of salt

Method of Preparation:

-First, sauté onion, garlic and chorizo in a hot pan with a little olive oil.

-Then, add fresh parsley, salt and littleneck clams. Pour in some dry white wine and let it cook with the pan covered. Bring the heat up to high and it should take about five minutes.

-In the meantime, get sliced Italian bread and add olive oil and garlic over the top. Season with a pinch of salt and bake in a 400 degree oven for about five minutes.

-Now, once the clams are ready, pour in the marinara sauce and simmer for one minute.

To plate:

Serve in a small pot and garnish with parsley and the baked bread.

Serves: 1 as entree or 2 as appetizer

Serving Suggestion: Pinot Grigio

FOR MORE INFORMATION:

Clarke's
840 1st Street
Miami Beach, FL 33139
(305) 538-9885
www.clarkesmiamibeach.com