Ingredients
2 tbsp chili oil
1 tbsp ginger/garlic mix (equal parts)
3 sprigs fresh marjoram
1/2 cup crumbled Argentinian chorizo
1.5 lbs fresh live Manila clams
1.5 oz reposado tequila
2 oz clam juice
1.5 oz fresh lime juice
Kosher salt and ground pink pepper to taste
1/4 cup chopped cilantro as garnish
2 tbsp pickled Fresno peppers as garnish
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Begin the pan with medium high heat. Add chili oil, ginger/garlic mix, marjoram and chorizo. Let cook for 1-2 minutes to take the raw bite off of the ginger and garlic. Add clams, tequila, and salt and pepper. Let the alcohol cook off by flaming it, or until you do not smell alcohol in the steam. Add lime and clam juice. Cover pan and cook on high heat for 3-5 minutes (depending on the power of your stove). Uncover and check to be sure all the clams have opened. Carefully set all the contents in a large bowl, then garnish the top with cilantro and peppers. Serve with toast to soak up the liquid and enjoy!
Photography By Joel Riner
As Featured In: Summer/Fall 2022
