We spotted this bowl of Manila clams with Spanish Chorizo, braising greens, and ginger butter being served at Hog Island Oyster Company in Napa this week and had to get the recipe! If you can’t make it to the restaurant, here it is!
Italian wine expert Ceri Smith recommends pairing this with:
- Selvadolce Vermentino, Pigato, or Rossese
- Castello di Stefanago Ancestrale Muller Thurgau (see winery here)
- Sieman Frizzante
- Danila Pisano
- Possa (see winery here)
- Le Cave des Nomades Banyuls Sur Mer
If you live in San Francisco, you can often pick up a few pounds of Manila clams at Hog Island’s CUESA Farmers Market stand on Saturday morning or call ahead and order clams to go at the bar during the week. Enjoy!
- 3 lbs. Manila clams or similar, rinsed
- ¼ cup extra virgin olive oil
- 1 lbs. braising greens, (such as chard, kale, escarole, radicchio, or similar)
- 1 lb. Spanish chorizo (the dry type), cut into ¼” pieces
- 1 cup white wine
- 1 cup fresh water
- Compound ginger butter (see below)
- Green onions, sliced thin (garnish)
- Just before preparing this dish, rinse clams in a colander and drain over the sink. Pick out any clams with cracked shells or clams that do not completely close when rinsed. Heat oil in a non-reactive pot, large enough to contain all ingredients. Place the greens, clams, and chorizo in the pot and sauté just until the greens wilt. Add wine, water and butter compound bring to a heavy simmer then reduce heat to medium-low and cover with lid. It is done once all (or most) of the clams are open, 5-7 minutes. It should have a good amount of broth, if it seems dry, add more water. You should not have to add salt due to the clams and the chorizo. Ladle clams and broth and greens into serving bowls, top with thinly sliced green onions, and serve with warm crusty bread for dipping.
- ½ stick butter, softened to room temperature
- ½ clove garlic, sliced thin and sauteed in extra virgin olive oil
- 2 tbsp fresh ginger, grated
- Zest of 1 lemon
- Combine all ingredients, mix thoroughly and then chill. This should be done ahead of time. Can last up to a week in the refrigerator.