A pair of brilliant dishes I had at the always-outstanding Bistro 7 1/4 inspired this one simple creation. Chef Alexander Svenne constantly amazes me with clean flavours and new spins on classic dishes like his deviled eggs topped with chicken cracklings. As I hadn’t eaten brains before, on a recent visit, he even cooked up a beautiful off-menu plate of veal brains three ways for me! All were super tasty, by the way.
This dish came as a result of eating 7 1/4’s “Clams & Chorizo” as well as their mussels with chorizo and peas. Do yourself a favour and visit Bistro 7 1/4 soon. Order both along with some deviled eggs and a proper Sazerac. You’ll thank me.
Time: 25 minutes
Serves: 4
Ingredients:
1 tablespoon extra-virgin olive oil 1 onion – diced 1 clove garlic very finely chopped or crushed ½ teaspoon kosher salt 1 cup dry white wine 1 pinch saffron strands 2 pounds live clams 8 ounces cured chorizo – diced ½ cup frozen peas ⅛ teaspoon fresh ground black pepperPreparation:
Place a large pot or Dutch oven over medium heat and add the olive oil. When the oil is hot, add the onion, garlic and salt, stirring occasionally for five minutes.
Add the wine and turn the heat to high, bringing it to a boil.
Stir in the saffron, clams and chorizo and return to a boil. Return the heat to medium, cover and cook for five minutes.
Stir in the peas and cook covered for another three minutes.
Remove from heat, sprinkle with the pepper and serve immediately.