Clams cooked in cider with smoked bacon, chorizo, parsley and chilli
- Preparation and cooking time
- Total time
- Serves 4
- vegetable oil
- finely shredded dry-cure smoked bacon
- 200g chorizo, broken into smallish chunks
- 2kg clams
- 850ml cider
- 2 red chillies, thinly sliced into rings
- 4 cloves garlic, finely chopped
- 2 shallots, thinly sliced into rings
- coarsely chopped flat-leaf parsley
- to serve crusty bread
- STEP 1
Select a nice large pan which has a lid and heat until hot. Pour in 1 tbsp vegetable oil and let it get really hot. Tip in the bacon and chorizo and fry for 2 minutes.
- STEP 2
Rinse the clams under cold water to remove any grit from the shells, drain and then tip them into the pot – they will immediately sizzle and steam dramatically. Give the pot a good shake around in a manly fashion. Slam the lid on aggressively. Your guests will be impressed.
- STEP 3
Now lift the lid and pour in the cider. Slam the lid back on for 2-4 minutes, during which time the cider will start to boil, shaking the pan about a few times to mix up the clams. Lift the lid and chuck in the chillies, garlic and shallots and give everything a good stir up with a wooden spoon. Keep the liquid boiling during this process.
- STEP 4
Finally, stir in the parsley and a pinch of salt and immediately pour the whole contents of the pan into a big serving dish and stick it in the middle of the table. Serve with lots of crusty bread on the side.