> Culture > Recipe > Steamed Clams in Plum Sake and Chorizo

Steamed Clams in Plum Sake and Chorizo


  • 2 white onions, chopped

  • 2 yellow bell pepper, chopped

  • 2 garlic clove, minced

  • 3 teaspoons sencha dry tea leaves, minced

  • 1/2 teaspoon sea salt

  • 4 tablespoons olive oil

  • 1 1/2 cup dry plum sake

  • 4 lb littleneck clams (2 inches wide), scrubbed

  • 1/2 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice

  • 4 tablespoons fresh Italian parsley

  • freshly ground pepper to taste

Prep Time: 10 min

Cooking Time: 30 min

Cook white onion, bell pepper, garlic, sencha tea leaves, and sea salt in olive oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in plum sake and bring to a boil.

Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with freshly ground pepper and stir in Italian parsley. Makes 4 servings

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