Chorizo is a Spanish sausage made with pork and paprika, available cured or raw – you could use either for this recipe. Pork and Clams are a classic combination throughout the western Mediterranean, but you could always leave out the chorizo if you prefer.
⅓ cup extra virgin olive oil
2 cloves garlic, chopped
250g chorizo, chopped
½ cup dry white wine
Salt flakes and freshly ground black pepper, to taste
350g Sydney Cockles, purged (see notes)
350g Diamond Clams, purged (see notes)
350g Pipis, purged (see notes)
¼ cup chopped flat-leaf parsley
Crusty bread, for serving
Melt butter in a frying pan over medium heat, add garlic and chorizo and cook for a couple of minutes. Add wine, salt, pepper and Cockles, Clams and Pipis. Increase heat to high, cover and cook for a minute or two, shaking often, until shells start to open. As each shell opens, remove from the pan to a bowl.
When all shells have opened, stir parsley through cooking liquid, pour over the shells and serve with crusty bread.
Pipis and Clams are usually sold ‘purged’ to remove sand and grit, however it’s still a good idea to place them in a large bowl of cool salted water and sea salt (30g salt per litre water) for several hours or overnight, at room temperature, to get rid of any remaining sand (if you refrigerate them they’ll close up and won’t ‘spit out’ the sand).
Blue Mussels, any Clams, Dog Cockles, Surf Clams.