Food & dining
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    Seasonal Recipe

    Recipe for steamed clams with chorizo and creamy polenta

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

    Littleneck clams will soak up flavorful broths and add depth to a dish. Here they are steamed with spicy chorizo and a good dose of white wine to create a lively surf and turf, more comforting on a ladleful of creamy polenta.

    POLENTA

    cups chicken stock
    cups heavy cream
    ¼teaspoon freshly grated
    nutmeg
    Salt and black pepper,
    to taste
    cup of polenta or medium-coarse ground yellow
    cornmeal
    ½cup grated Parmesan

    1. In a heavy-based saucepan over medium-high heat, bring the stock, cream, nutmeg, and a generous pinch each of salt and black pepper to a simmer.

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    2. Whisking vigorously, add the polenta in a thin steady stream. Continue whisking for 8 minutes. If the polenta bubbles up, reduce the heat to medium-low.

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    3. When the polenta is soft and porridge-like, remove from the heat. Stir in the Parmesan, taste for seasoning, and add more salt and black pepper, if you like.

    CLAMS AND CHORIZO

    2tablespoons olive oil
    ½pound chorizo,
    casing removed, sausage halved and sliced
    2cloves garlic, finely chopped
    1bay leaf
    ¼teaspoon crushed
    red pepper
    1cup dry white wine
    Juice of 1 lemon (save the rinds)
    Salt and black pepper,
    to taste
    2dozen littleneck clams (about 1½ pounds), rinsed
    ¼cup chopped fresh parsley

    1. In a large flameproof casserole over medium heat, heat the olive oil. Add the chorizo and cook, stirring often, for 6 minutes or until lightly browned. Stir in the garlic, bay leaf, and red pepper. Cook, stirring, for 2 minutes.

    2. Stir in the wine, lemon juice,
    lemon rinds, salt, and black pepper. Cook, stirring, to scrape any browned bits on the bottom of the pan. Add the clams, ladle the sauce over them, and cover the pan. Steam for 12 minutes or until they open. Discard any clams that do not open. Sprinkle with parsley and spoon the mixture over polenta.

    Jillian Bernardini