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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
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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
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