Steamed Clams in Plum Sake and Chorizo

Ingredients:

• 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

Instructions:
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